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Easy Slow Cooker BBQ Meatball Sliders with Tangy Slaw

slow cooker bbq meatball sliders - featured image
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These sliders feature tender slow-cooked BBQ meatballs paired with a fresh, tangy slaw, perfect for casual gatherings or quick comfort food without fuss.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred)
  • 1/2 cup breadcrumbs (plain or seasoned)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1/4 cup milk
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups BBQ sauce (store-bought or homemade)
  • 2 tbsp apple cider vinegar (for BBQ sauce)
  • 1 tbsp brown sugar
  • 1 tsp Worcestershire sauce
  • 2 cups shredded green cabbage
  • 1 cup shredded carrot
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar (for slaw)
  • 1 tsp honey or maple syrup
  • Salt and pepper to taste
  • Optional: 1 tbsp chopped fresh parsley or cilantro
  • 12 slider buns, split and lightly toasted
  • Butter or oil for toasting buns

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, beaten egg, minced garlic, milk, smoked paprika, salt, and pepper. Mix gently until just combined.
  2. Shape the mixture into small meatballs about 1 1/2 inches in diameter, placing them on a baking sheet or plate. Yield about 24 meatballs.
  3. In a separate bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce until smooth.
  4. Pour half of the BBQ sauce into the slow cooker. Add meatballs in a single layer if possible, then pour remaining sauce over them. Gently stir to coat meatballs without breaking them.
  5. Cover and cook on low for 4 hours until meatballs are cooked through and tender. Alternatively, cook on high for 2 hours but meatballs may be less tender.
  6. While meatballs cook, mix shredded cabbage and carrot in a bowl. In a small bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss dressing with veggies and refrigerate until serving.
  7. Just before serving, lightly butter or oil the slider buns and toast them on a skillet or in the oven until golden.
  8. Assemble sliders by placing 2 meatballs on each bun bottom, drizzle with extra BBQ sauce if desired, top with tangy slaw, and cap with bun top. Serve immediately.

Notes

Do not overmix meatball mixture to keep them tender. Toast buns just before assembling to prevent sogginess. If sauce is too thin after cooking, remove meatballs and simmer sauce on stove to thicken. Slaw is best made the same day and kept refrigerated until serving.

Nutrition

Keywords: BBQ meatballs, slow cooker sliders, tangy slaw, easy party food, comfort food, game day recipe

Find it online: https://jodierecipes.com/easy-slow-cooker-bbq-meatball-sliders-with-tangy-slaw-recipe/