Nashville Hot Chicken Meatball Sliders

Recipe courtesy of Trisha Yearwood
Show: Trisha's Southern Kitchen | Episode: Halftime Funtime
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Total:
50 min
Active:
40 min
Yield:
12 sliders
Level:
Intermediate

Ingredients

Meatballs:
  • 1 pound ground chicken
  • 1 tablespoon Louisiana hot sauce
  • 1 tablespoon brown sugar 
  • 1 teaspoon smoked paprika 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 1/4 teaspoon cayenne pepper 
  • 2 cloves garlic, minced 
  • 2 ounces blue cheese, cut into twelve 1/4-inch cubes 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon vegetable oil 
Sauce:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup Louisiana hot sauce 
  • 2 tablespoons honey 
  • 2 tablespoons brown sugar 
  • 1 1/2 teaspoons garlic powder 
  • 1 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • 2 tablespoons chopped fresh parsley 
Sliders:
  • 12 slider buns, split
  • Pickle chips
Nashville Hot Chicken Meatball 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.