BBQ Meatball Sliders With Tangy Coleslaw

BBQ Meatball Sliders With Tangy Coleslaw

Servings: 4 Preparation: 40 Mins


  • 1 package (20 oz.) Rosina Angus Beef Meatballs
  • 1 bottle honey BBQ sauce
  • 12 slider rolls
  • 1 package Asian-style cole slaw mix
  • 1 Bottle Cole Slaw Dressing
  • 1 Jar Kosher Dill Sandwich Sliced Pickles
  • Salt and black pepper to taste
  • Toothpicks


    • In a large saucepan with a lid, add 1 cup of BBQ sauce, ¼ cup of water and the meatballs. Heat meatballs with the pan covered over medium heat for 35-40 minutes* stirring occasionally. In a large mixing bowl combine the Cole Slaw mix and ½ of the bottle of Cole Slaw dressing. Mix well to combine, season with salt and black pepper to taste. To assemble the sandwiches, split the slider rolls in half, add two tablespoons of the cole slaw, and top with two meatballs. Cover with the top half of the rolls, run a toothpick through the pickle slice and place on top of the sandwich. Making sure the toothpick goes through the meatball to the bottom roll to keep the sandwiches together. Transfer to a serving platter and serve immediately.
  • *Save time by microwaving meatballs according to package instructions instead of baking, then add to simmering sauce.
  • **For a single serve, heat 2 meatballs in microwave for 30-45 seconds. Add 2 Tbsp. BBQ sauce and 1 Tbsp. water, microwave for 30 seconds until heated. Assemble slider with desired amount of Asian Cole Slaw mixture and meatballs.

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