Smoked Meatball Sliders

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Flavorful, juicy, cheesy, they are the perfect small bite. These smoked meatball sliders are the answer!

Prep Time15

Cook Time40

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: smoked meatball sliders, slider recipe, grilled sliders, smoked meatballs, meatball recipe, game day recipe, tailgating food,, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

1 tbsp Dad's All Purpose Rub
1 lb Ground beef (80/20)
9 Colby jack cheese slices
1 Egg
1 cup Marinara sauce
1/2 cup Chopped parsley
1/2 cup Breadcrumbs
1 pkg Slider buns

Instructions

In a large mixing bowl, add in the meat, Dad's All Purpose Rub, 1 raw egg, breadcrumbs, and chopped parsley.
With your hands, mix all the ingredients together. Make sure to blend in all the loose ingredients massaging them into the meat.
Scoop up the mixture to make golf ball sized meatballs. Repeat this until you use up all the meat.
Heat up the grill to 275 degrees and set it up for indirect heat.
Smoke the meatballs on the grill until they reach 145 degrees internal temp.
Remove off the grill to rest.
On a metal tray, layer the bottom slider with colby jack cheese, place the smoked meatballs on each slide, cover each one with a spoonful of marinara sauce and shred some fresh parmesan over the top. Place it back on the grill for 10 minutes allowing the cheese to melt.
Place the top slider buns over the the smoked meatballs for 1-2 additional minutes to toast up.

Video

Notes

For additional flavor, add a few drops of your hot sauce of choice.
Weight the meatballs to be equal in size for an even cook.
Yes, you can replace ground beef with ground pork, chicken, turkey or venison. For poultry make sure to keep the meatballs on the grill for longer until the internal temperature reaches 160 degrees.
Also another great option is to use a blend like 1/3 pork, 2/3 beef or visa versa. Adds additional fat to the meatball.

Nutrition