Chicken Meatball Sliders

Chicken Meatball Sliders: Quick, easy, and something new! Did we mention this tasty treat is gluten free (minus the bun)?!

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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:

  1. Use your hands to combine the ground chicken, Parmesan cheese, Worcestershire sauce and black pepper in a mixing bowl
  2. Cover a cookie sheet with plastic wrap and form the mixture into evenly sized meatballs – slightly larger than a ping pong ball
  3. Place the meatball sliders on the cookie sheet, cover them with plastic wrap, and store in the refrigerator for an hour
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Preparing Pesto Mayo:
  1. Combine the mayo and pesto in a small bowl and thoroughly stir together
  2. Cover with plastic wrap and refrigerate until the sliders come off the grill
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Main Event: 30 minutes

  1. Start your Traeger on the smoke setting, once a fire is established, increase the temperature to 300 F
  2. Once preheated to 300F, add the sliders directly onto the grill grate
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    • 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)
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  • Add the sliders to a bun, top with a spoonful of the pesto mayo and add any desired toppings
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Pro Tip: Use the leftover pesto mayo for other sandwiches or dipping french fries, tater tots, onion rings and veggies!

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