Sliders with Tangy BBQ Meatballs

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Sliders with Tangy BBQ Meatballs
  1. Preheat the oven to 350 degrees F (175 degrees C). Place a baking rack sprayed with nonstick cooking spray onto a foil-lined baking pan.

  2. Heat oil in a large saucepan over medium heat. Add onion and saute for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ketchup, molasses, red wine vinegar, lemon juice, brown sugar, Worcestershire sauce, mustard powder, hot sauce, and cayenne pepper; mix well. Bring to a boil, stirring frequently, then reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add a bit of water if sauce gets too thick.

  3. Meanwhile, combine beef, pork, bread crumbs, milk, egg, mustard, steak seasoning, and garlic in a bowl. Use a 2-tablespoon cookie scoop to form meat mixture into balls, about 1 1/2 inches in diameter. Place meatballs on the rack, leaving enough space between them so they’ll brown on all sides.

  4. Bake meatballs in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C), 25 to 30 minutes.

  5. Gently stir meatballs into the BBQ sauce. Simmer until meatballs are heated through, 10 to 15 minutes. Divide saucy meatballs among the slider buns.

Cook’s Notes:

After simmering the meatballs in the sauce, you may transfer both to a slow cooker on Low for serving later in the day. Both can also be made in advance and frozen.

Brioche rolls, if available, make good slider buns.

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