Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Nashville Hot Chicken Meatball Sliders
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- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 61 mg
- Sodium
- 569 mg
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 61 mg
- Sodium
- 569 mg
Ingredients
Meatballs:
Sauce:
Sliders:
Directions
- For the meatballs: Preheat the oven to 375 degrees F.
- Place the ground chicken, hot sauce, brown sugar, smoked paprika, salt, black pepper, cayenne and garlic in a bowl. Gently mix with your hands.
- Divide the meatball mixture into 12 portions, then form into 1 1/2-inch meatballs using wet hands (meat sticks to dry hands).
- Push a piece of cheese into each meatball and pinch to seal.
- Heat the butter and vegetable oil in a large saute pan over medium heat. Add the meatballs and brown on all sides, 5 to 8 minutes.
- Transfer the pan to the oven for 10 minutes to finish cooking.
- For the sauce: While the meatballs are cooking, combine the butter, hot sauce, honey and brown sugar in a small saucepot over high heat. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes.
- Remove from the heat, mix in the garlic powder, salt and pepper, and stir until smooth.
- Pour the sauce over the cooked meatballs and toss to coat. Sprinkle with the chopped parsley.
- For the sliders: Add a pickle chip to each bun, then set a meatball on top. Skewer with a toothpick. Serve warm.
