Sliders are a relatively new addiction for many people. Like cupcakes, dessert bites, and other amuse-bouche, the slider engages people with its diminutive size and the idea that anything that small must be free of calories and fat.
Whatever the reason, they are fun to serve and easy to make.
These beef sliders were made with ground sirloin. There was nearly no fat left in the broiler rack after I baked them. The Panko gives them a little more texture than regular bread crumbs but if you don’t have Panko use what you have.
The sauce is sweet-salty-tangy-garlicky and when paired with the pineapply-sweet Hawaiian bread rolls the combination is outstanding. If you can’t find the Hawaiian bread use any roll you want. I don’t think you can make a mistake with these. Everyone loved them.
Beware. I put these in the crockpot on low before church and by the time we got home 5 hours later they had started to scorch. I am not sure if it was my crockpot or my timing. In any case, the first time you make these plan on being home so you can see exactly how long to cook them in your slow cooker.
Even scorched these were a hit. They are perfectly suited for Superbowl parties – not too messy, and easy to eat out of hand.
Honey Garlic Meatball Sliders
- 2 eggs
- 3/4 cup milk
- 1 cup Panko crumbs
- 1 cup chopped onion
- 2 pounds lean ground beef
- 4 garlic cloves , minced
- 3/4 cup ketchup
- 1/2 cup honey
- 3 tablespoons Teriyaki sauce
- 24 Hawaiian Bread rolls or other small roll
- In a large bowl combine eggs and milk.
- Add the bread crumbs.
- Crumble beef over mixture and mix well.
- Shape into 24 balls and flatten slightly.
- Place in two greased 15-in. x 10-in. x 1-in. baking pans.
- Bake, uncovered, at 400 degrees F for 10 minutes.
- Meanwhile, in a large saucepan, saute garlic and onions in a little olive oil until tender.
- Stir in the ketchup, honey and Teriyaki sauce.
- Add to slow cooker.
- Add meatballs to sauce in the slow cooker.
- Carefully stir to evenly coat.
- Cook on low for 4 hours.
- Cut rolls in half, lay a meatball on half, spoon sauce over the meat and top with the other half of the roll.
- Serve hot.