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BBQ Chicken Meatball Sliders

Served warm or at room temperature, these hearty sliders hit the spot!

This recipe comes to us from Chef Ruby Jo Welch and the Jefferson State Culinary and Hospitality Institute.
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2 pounds Ground Chicken
2 cups Moore's Honey BBQ Sauce
1/2 cup Moore's Blue Cheese Buffalo Wing Sauce
1/2 Tbsp. Jalapeno Pepper, diced
1/2 cup Mushrooms, diced
1/4 cup Onion, diced
1 Tbsp. Thyme
1 Tbsp. Parsley
1 Egg
2 Tbsp. Sun Dried Tomatoes, diced
1/4 Cabbage, shredded
8 oz. Pineapple Juice
1 Tbsp. Mayonnaise
1 Package of Slider Rolls


1.  Combine shredded cabbage with sun dried tomatoes, mayonnaise and pineapple juice in a medium bowl.  Refrigerate to chill mixture.  
2.  In a large bowl, combine chicken, Moore's Blue Cheese Buffalo Wing Sauce, jalapeno peppers, mushrooms, onion, thyme, parsley and egg.  Mix well.
3.  Form balls with approx. 4 oz. of chicken mixture. (Size can vary upon preference).  Place balls on a baking sheet and bake at 350 degrees until the meatballs reach an internal temperature of 165 degrees. (Approx. 30 minutes).  
4.  Open slider rolls and lightly toast.
5.  After baking, dip each meatball in Moore's Honey BBQ Sauce.
6.  Drain cabbage mixture and then place a small portion of the cabbage mixture on each bottom slider roll.
7.  Top with chicken meatballs and drizzle  Moore's Honey BBQ Sauce over before topping with slider bun.