Barbecue Chicken Meatball Sliders
Yields: 16
  • 4 tablespoons vegetable oil, divided
  • ⅔ cup finely chopped onion
  • 2 pounds ground chicken
  • ¼ cup panko (Japanese bread crumbs)
  • 1½ teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Slider buns, pickles, and White Barbecue Sauce (recipe follows), to serve
  1. In a small skillet, heat 1 tablespoon oil over medium heat. Add onion; cook until softened, about 6 minutes. Spoon into a large bowl; let cool. Add chicken, bread crumbs, salt, paprika, garlic powder, and pepper; stir well. Cover and refrigerate for 1 hour. Roll mixture into 32 balls.
  2. Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray.
  3. In a large skillet, heat 2 tablespoons oil over medium-high heat. Cook meatballs in batches, gently turning occasionally, until browned, about 3 minutes, add remaining 1 tablespoon oil, if needed. Place on prepared pan.
  4. Bake until cooked through, about 15 minutes. Serve on buns with pickles and White Barbecue Sauce.
Recipe by Taste of the South at