Pineapple Chorizo Meatball Sliders

Pineapple Chorizo Meatball Sliders

Servings: 4   |   Preparation: 40 Mins


  • 1 package (16 oz.) Rosina Artisan Pinapple Chorizo 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.