Step-by-Step Instructions for the Ultimate Chicken Meatball Sliders
This fun chicken meatball slider recipe includes easy-to-make chicken meatballs and Caesar Brussels sprouts that won’t disappoint.
Tender chicken, saucy marinara, and mozzarella are pretty much a perfect combination when it comes to warming up on a cold night. Here, we put a fun spin the trio of ingredients with a slider recipe that includes easy-to-make chicken meatballs and a Caesar Brussels sprouts salad to serve alongside. Whether you’re making this dish for a friend or for a party, these sliders won’t disappoint.
Incorporate the meatball ingredients without crushing them; using your hands prevents over mixing and ensures a softer touch.
12 ounces ground chicken, divided
1 clove garlic
1 tablespoon ricotta
¼ cup breadcrumbs
1 jar Nello marinara sauce, divided
6 brioche buns
¼ teaspoon anchovy paste
1 jar mayonnaise
1 tablespoon grated pecorino cheese
8 ounces shredded Brussels sprouts
tablespoons shredded mozzarella
½ tablespoon olive oil
12″ large pan
1. Prepare Ingredients
Preheat oven to 450°F. Halve lemon. Pat chicken dry with paper towel. Reserve a small handful on a plate; place remainder in a large bowl. Mince garlic.
2. Make Garlic Paste
Place garlic on a cutting board and sprinkle over ¼ teaspoon kosher salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
3. Form and Bake Meatballs
Add ricotta, breadcrumbs, 1 tablespoon marinara sauce, and 1 egg to bowl with chicken. Season with ¼ teaspoon kosher salt and pepper as desired. Using your hands, mix well. Divide mixture evenly and form into 6 meatballs, about 2-inches in diameter. Place on a foil-lined baking sheet, transfer to oven, and bake until cooked through, about 10 minutes.
While meatballs bake, heat ½ tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add reserved chicken and cook, breaking up with the back of a spoon, until browned, about 2 minutes. Add remaining marinara sauce and cook, stirring, until warmed through, 3–4 minutes. Remove pan from heat. Taste and add salt and pepper as needed. Add baked meatballs and stir to coat.
5. Toss Brussels Sprouts
Discard foil from baking sheet. Halve buns and add cut-side up. Transfer to oven and toast until light golden, about 2 minutes. Meanwhile, whisk together anchovy paste, mayonnaise, pecorino, juice of 1 lemon, and garlic paste in a large bowl. Taste and add salt and pepper as needed. Add Brussels sprouts and toss to coat.
Top bun bottoms with meatballs and sauce. Sprinkle over mozzarella. Return to baking sheet along with bun tops, leaving open. Transfer to oven and bake until cheese is melted, about 2 minutes. Enjoy sliders with Caesar Brussels sprouts alongside.
Enjoy this chicken meatball slider recipe? Get more recipes, along with everything you need to create them, by signing up for Plated.