Irresistible Parmesan Brussels Sprout Sliders You’ll Love
These Parmesan Brussels Sprout Sliders are a delicious twist on traditional flavors, perfect for gatherings and easy weeknight meals.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- Slow Cooker
Ingredients
For the Meatballs
- 1 lb Lean Ground Beef Substitute with ground turkey or chicken for a leaner version.
- 2 large Eggs Acts as a binding agent.
- 1 cup Crushed Saltine Crackers Adds bulk and texture.
- 1 tbsp Dried Minced Onion Brings depth of flavor.
- 1/4 cup Milk Keeps meatballs tender; use any milk alternative.
- 2 tbsp Brown Sugar Balances sauce spiciness.
- 1 tsp Garlic Powder Enhances flavor.
- 1 tsp Onion Powder Boosts flavor.
- 1 tsp Spices (Salt, Chili Powder, Smoked Paprika, Ground Cumin, Black Pepper) Adjust seasoning to fit your taste.
- 1 tbsp Hot Sauce Customize the amount based on spice tolerance.
For the Sauce
- 1/2 cup Honey Counters the spiciness.
- 1/4 cup Apricot Preserves Adds fruity note to sauce.
- 2 tbsp Butter Contributes creamy richness.
- 2 tbsp Apple Cider Vinegar Provides acidity.
Instructions
Preparation
- Preheat your oven to 450°F and line a baking sheet with foil.
- In a large mixing bowl, whisk together the eggs until frothy.
- Gently add the lean ground beef, crushed saltines, and all seasonings to the bowl and mix carefully.
- Form the mixture into meatballs of your desired size and place them on the lined baking sheet.
- Bake in the preheated oven for about 8 minutes until lightly browned.
- While baking, whisk together honey, apricot preserves, butter, and apple cider vinegar in a separate bowl.
- Layer the baked meatballs in the slow cooker and pour the sauce over them.
- Set the slow cooker to low and let them cook for 2-4 hours, stirring gently every hour.
- Taste the sauce before serving and adjust heat by adding more hot sauce if desired.
Notes
Garnish with chopped green onions for a pop of color. Store leftovers in airtight containers for up to 4 days.