Alright, I have to admit that this recipe originally came from Buns In My Oven and I became totally obsessed with it. I think I made these little meatball sliders once a week for a good half a year. Over time, I evolved it a little bit to fit my taste buds and preferences, so here you have the AWS version – which, of course, includes my signature extra hot pepper kick. Because, jalapeños.
These became a staple in my house because they are delish, crazy easy to make (one bowl, one baking pan), and I usually have all of the ingredients on-hand except for the ground chicken. Swing by the grocery store on the way home for fresh meat, and half an hour later, dinner’s done.
This recipe makes a lot for one single gal, so I save the meatballs and eat them all week long – as sliders, chopped up over salads, or just by hand because they are perfect & portable on their own. Or, these make a great batch to feed a crowd for football Sunday or a BBQ or picnic. Top these with candied pickled jalapeños and serve with broccoli & ramen slaw on the side and you are #winning.
- 15m
- 15m
- 30m
- ~15 meatballs
Ingredients
- 1 lb ground chicken
- 1/2 c carrot, grated
- 1/3 c rolled oats, blended/pulverized
- 1/2 c panko bread crumbs
- 1 jalapeño or serrano pepper, minced
- 1/2 c buttermilk ranch
- 1/2 c buffalo sauce
- 1 egg
- buns of your choice
- cheese slices
- pickled jalapeños
Instructions
- Preheat oven to 500° F. Prep a baking sheet with parchment paper and lightly dust it with cooking spray.
- Add all ingredients (besides buns, cheese & peppers) in a large mixing bowl, and blend together by hand. Form 1/4 c meatballs and spread out on the parchment-lined baking sheet. Bake for 14-15 minutes, or until the meatballs turn golden brown around the edges. If you like cheese melted on yours, add cheese slices at the end and broil on low for a minute or so to melt.
- Remove meatballs and while they are sitting for a moment, toast your buns (I prefer mini ciabatta buns found at my local grocery store bakery). Create sandwiches by adding a meatball between the bun and dousing with a little more ranch and buffalo sauce. I like to top mine with jalapeños, too.
Nutrition
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