Chicken Meatball Sliders: Quick, easy, and something new! Did we mention this tasty treat is gluten free (minus the bun)?!
Ingredients
- Ground Chicken – 1 pound
- Parmesan Cheese – 1 cup
- Worcestershire Sauce – 1 tbsp
- Mayo – 1 cup
- Basil Pesto – 2 or 3 tbsp (Private Selection Basil Pesto works well)
- Buns
- Ground Pepper – to taste
- Optional toppings: sliced tomatoes, lettuce, onion, pickles, bacon
Pregame: 10 minutes work, 60 minute refrigeration
Preparing Sliders:
- Use your hands to combine the ground chicken, Parmesan cheese, Worcestershire sauce and black pepper in a mixing bowl
- Cover a cookie sheet with plastic wrap and form the mixture into evenly sized meatballs – slightly larger than a ping pong ball
- Place the meatball sliders on the cookie sheet, cover them with plastic wrap, and store in the refrigerator for an hour
Preparing Pesto Mayo:
- Combine the mayo and pesto in a small bowl and thoroughly stir together
- Cover with plastic wrap and refrigerate until the sliders come off the grill
Main Event: 30 minutes
- Start your Traeger on the smoke setting, once a fire is established, increase the temperature to 300 F
- Once preheated to 300F, add the sliders directly onto the grill grate
- 15 minutes – flip (helps form more of a slider shape, as well as adds grill marks)
- 30 minutes – remove from the grill (Check for internal temperature of 165F)
- Add the sliders to a bun, top with a spoonful of the pesto mayo and add any desired toppings
Pro Tip: Use the leftover pesto mayo for other sandwiches or dipping french fries, tater tots, onion rings and veggies!