Hawaiian Meatball Slider with jalapeno rolls. From RestlessChipotle.com
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Hawaiian Meatball Sliders

Sweet and spicy, these Hawaiian meatballs sliders are messy-perfect for tailgating or watching your favorite team at home. Bake in the oven for 20 minutes then slow cook for about 5 hours.
Prep Time 40 minutes
Cook Time 5 hours 20 minutes
Total Time 6 hours
Servings 24 sliders
Author Marye


  • 2 pounds lean ground beef
  • 2 cups bread crumbs
  • 2 eggs
  • 1/3 cup minced onion
  • 3 slices of thick bacon or 3 slices of thin, chopped in a food processor until it's a paste
  • 1 teaspoon salt
  • 1/2 teaspoon of pepper adjust to your preference
  • 1/4 teaspoon freshly ground nutmeg
  • 1-1/2 cups of milk


  • 2 packages of King's Hawaiian® Jalapeno rolls 12 count
  • 1 ounce bottle King's Hawaiian® Original BBQ sauce 15
  • 1 recipe candied jalapenos


  • Add all of the ingredients, except milk, to a large bowl.
  • Knead with your hands until everything is evenly mixed. If you find any large pieces of bacon or onion pick them out and discard.
  • Add the milk and knead again until all of the milk is absorbed into the meat mixture.
  • It's going to be pretty goopy. Don't worry.
  • Let the bowl sit for at least 30 minutes but if you can refrigerate it overnight that's better.
  • When you're ready to cook them preheat the oven to 375F.
  • The mixture will still be sticky but firmer and ready to roll into meatballs.
  • Use about 2 heaping tablespoons of the meat mixture for every meatballs.
  • Dip your hands in ice water and gently form a meatball.
  • Place on a cookie sheet.
  • Repeat with remaining meatballs.
  • Bake for 20 minutes then check to see if they're done. Internal temperature should be 160F.
  • If they're not done bake for 5 minutes and check again.
  • When the meatballs are done remove them from the oven. If you're going to freeze them let them cool and store in airtight freezer containers in the freezer.
  • Add 1/2 a bottle of Kings Hawaiian® Original Barbecue sauce to a slow cooker.
  • Add the meatballs gently.
  • Pour the remaining 1/2 bottle of barbecue sauce over the meatballs, stirring gently to coat.
  • Slow cook on low for 4 hours.


  • Split 24 King's Hawaiian® jalapeno rolls in half.
  • Add 1 meatball to each.
  • Put a couple of candied jalapenos on top of each meatball.
  • Cover with the top half of the roll.
  • Run a small skewer through the top of the roll and through the meatball to the bottom to keep the sandwiches together.