BBQ Meatball Sliders Recipe: Tangy Pulled-Short Rib Style Sliders

For the Meatballs:

• 1 lb ground beef, (85/15 recommended)
• ½ cup onion, minced
• ½ cup panko bread crumbs
• 1 tsp dried parsley
• 1 tsp salt
• ¼ tsp pepper
• 1 large egg
• 3 Tbsp skim milk
• ¾ cup favorite BBQ sauce

For the Coleslaw:

• 3 cups shredded cabbage mix
• 4 scallions, sliced
• 3 Tbsp mayonnaise
• 1 Tbsp apple cider vinegar
• ⅛ tsp celery seed
• ½ Tbsp granulated sugar
• ¼ tsp salt & pepper

Additional Ingredients:

• cooking spray
• 12 dinner rolls or slider buns

• Prepare the coleslaw first: In a bowl, toss the shredded cabbage and sliced scallions with mayonnaise, apple cider vinegar, celery seed, and sugar. Season with salt and pepper. Chill in the refrigerator to let the flavors meld while you prepare the meatballs.
• Make the meatballs: In a large bowl, combine ground beef, minced onion, panko, dried parsley, salt, pepper, egg, and skim milk. Mix gently until just combined. Line a baking sheet with foil and spray with cooking spray. Shape the mixture into meatballs about 2 tablespoons each (you should get roughly 12–14). Bake at 400°F (200°C) for 15–16 minutes, or until cooked through and no longer pink inside.
• Warm the BBQ sauce in a saucepan, add the baked meatballs, and gently toss to coat. Heat just until the sauce starts to bubble and sizzles, then remove from the heat.
• Assemble the sliders: Split the rolls, place a sauced meatball on each bottom bun, and top with a generous spoonful of coleslaw. Serve immediately while warm.