Cajun Gravy Meatball Sliders
Tender meatballs simmered in rich brown gravy, topped with caramelized onions and gooey provolone, all tucked into slider buns. Comfort food made bite-sized, and totally worth the napkins.
PREP TIME
1 hour
COOK TIME
1 hour
INGREDIENTS
26
Serves: 12
Ingredients
Meatballs
- 1.5 lb1.5 lb1.5 lb Ground Beef
- 1 lb1 lb1 lb Ground Pork
- 3 Tbsp3 Tbsp3 Tbsp Yellow Onion, finely chopped
- 3 Tbsp3 Tbsp3 Tbsp Garlic, minced
- 3 whole3 whole3 whole Eggs
- 0.5 cup0.5 cup0.5 cup Breadcrumbs
- 1 Tbsp1 Tbsp1 Tbsp Worcestershire Sauce
- 1 tsp1 tsp1 tsp Organic Cayenne - Primal Palate
- 1 pinch1 pinch1 pinch Salt
For Frying
- 0.5 cup0.5 cup0.5 cup All Purpose Flour
- 1 Tbsp1 Tbsp1 Tbsp Cajun Seasoning
- 0.5 cup0.5 cup0.5 cup Vegetable Oil
Cajun Gravy
- 2 cups2 cups2 cups Yellow Onion, thinly sliced
- 12 oz12 oz12 oz Beer, Amber
- 2 cups2 cups2 cups Beef Broth, low-sodium
- 0.25 cup0.25 cup0.25 cup Parsley, chopped
- 0.5 cup0.5 cup0.5 cup Water, optional
Arranging Meatball Sliders
- 20 whole20 whole20 whole Slider Buns, approximately, depending on size
- 1 tsp1 tsp1 tsp Coarse-Dijon Mustard - Noble Made, each bun
- 1 tsp1 tsp1 tsp Mayonnaise, each bun
- 0.25 lb0.25 lb0.25 lb Provolone Cheese
- 1 bunch1 bunch1 bunch Parsley, chopped, for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the Meatballs
- In a large mixing bowl, combine ground beef, ground pork, finely chopped onion, minced garlic, eggs, breadcrumbs, Worcestershire sauce, cayenne, and a pinch of salt. Mix gently until combined.
- Roll into 1.5-inch balls (about 20 meatballs).
- In a shallow bowl, mix Cajun seasoning and flour with a little salt. Dredge meatballs, shaking off excess. Reserve flour.
- Heat vegetable oil in a large skillet over medium. Fry meatballs in batches until browned on all sides, about 8–10 minutes. Remove to a paper towel-lined plate.
- Make the Gravy
- In the same skillet, sauté sliced onions with a pinch of salt until caramelized, scraping up browned bits (about 5 minutes).
- Stir in the reserved flour a little at a time until the mixture becomes pasty. Slowly whisk in beer and beef broth until smooth and thickened.
- Return meatballs to skillet, add parsley, and simmer on medium-low for about 1 hour, stirring occasionally. Add water if sauce is too thick.
- Assemble the Sliders
- Slice slider buns in half. Spread mustard on one side, mayo on the other.
- Layer with provolone cheese, spoon in a meatball with plenty of gravy, and top with parsley.
- Close the buns and serve warm.
Notes
-
Slider shortcut: prep the meatballs and gravy a day ahead, then assemble just before serving.
-
Full hero option: Instead of slider buns, tuck the meatballs, caramelized onions, and provolone into a crusty French loaf for a hearty sandwich. Slice and serve family-style.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 429 |
| Fat: | 30 g |
| Carbohydrates: | 10 g |
| Protein: | 25 g |
| Cholesterol: | 83 g |
| Sodium: | 274 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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