NASHVILLE HOT CHICKEN MEATBALL SLIDERS

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Nashville Hot Chicken Meatball Sliders image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 12 sliders

Number Of Ingredients 21

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
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
12 slider buns, split
Pickle chips

Steps:

  • 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.

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