Coogirl Candy Pineapple BBQ Meatball Sliders

Coogirl Candy Pineapple BBQ Meatball Sliders

Featuring

This playful slider recipe highlights Coogirl Candy in two ways. Chopped candied jalapeños are folded into the meatball mixture for bursts of sweet heat, while the jar syrup is reduced with pineapple and a touch of soy to create a sticky BBQ glaze that coats the meatballs.

Ingredients

Meatballs

• 1 pound ground beef or a mix of beef and pork
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg, beaten
• 2 tablespoons finely minced onion
• 2 tablespoons chopped Coogirl Candy jalapeños, drained well
• 1 tablespoon Worcestershire sauce or 1 teaspoon Wooster Sauce if you have it
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon neutral oil for pan searing

Coogirl Candy Pineapple BBQ Glaze

• 1/2 cup Coogirl Candy syrup from the jar
• 1/2 cup crushed pineapple in juice, drained
• 2 tablespoons ketchup
• 1 tablespoon low sodium soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Pinch of red pepper flakes, optional

To Assemble

• 12 small slider buns or dinner rolls, split and lightly toasted
• 6 tablespoons mayonnaise or aioli
• 1/2 cup thinly sliced red cabbage or crisp lettuce
• Extra chopped Coogirl Candy jalapeños for garnish, optional

Instructions

1. Make the meatball mixture
   1. In a small bowl combine breadcrumbs and milk. Let sit 2 minutes to soften.
   2. In a large bowl add the ground meat, soaked breadcrumbs, beaten egg, minced onion, chopped Coogirl Candy jalapeños, Worcestershire or Wooster Sauce, salt, and pepper.
   3. Gently mix until just combined. Do not overwork the meat.
   4. Shape into 12 even meatballs, about 1 1/4 to 1 1/2 inches each. Place on a tray.
2. Brown the meatballs
   1. Heat the neutral oil in a large skillet over medium heat.
   2. Add the meatballs, leaving space between them, and brown on all sides for 6 to 8 minutes. They do not need to be cooked through at this stage.
   3. Transfer browned meatballs to a plate and set aside.
3. Make the Coogirl Candy pineapple BBQ glaze
   1. In the same skillet reduce heat to medium low and add the drained crushed pineapple. Cook 1 to 2 minutes, stirring to loosen browned bits.
   2. Stir in Coogirl Candy syrup, ketchup, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes if using.
   3. Bring to a gentle simmer and cook 3 to 5 minutes until the sauce reduces slightly and becomes glossy. Taste and adjust balance with a splash more vinegar or a pinch of salt if needed.
4. Simmer the meatballs in the glaze
   1. Return the browned meatballs to the skillet and spoon sauce over them so they are mostly covered.
   2. Cover and simmer on low for 8 to 10 minutes, turning occasionally, until the meatballs are cooked through to 160°F and the glaze clings to them.
   3. If the glaze becomes too thick, add a tablespoon of water and stir to loosen.
5. Prepare the buns and toppings
   1. While the meatballs simmer, toast the slider buns until lightly golden.
   2. Spread about 1/2 teaspoon mayonnaise or aioli on the bottom of each bun and top with a small mound of thinly sliced red cabbage or lettuce for crunch.
6. Assemble the sliders
   1. Place one glazed meatball on each prepared bun bottom.
   2. Spoon a little extra glaze from the pan over each meatball for a shiny finish.
   3. Add extra chopped Coogirl Candy jalapeños if you like more heat, then cap with the bun tops.
7. Serve
   1. Serve the sliders warm on a platter for parties or as a fun family meal.
   2. Place the jar of Coogirl Candy on the table so guests can spoon extra jalapeños or syrup onto their sliders.

Tips

• For a faster version, bake the shaped meatballs at 400°F for 12 to 15 minutes instead of pan browning, then toss with the warm glaze.
• Swap ground turkey for a lighter slider and add an extra tablespoon of olive oil to keep the meatballs moist.
• Leftover glazed meatballs are great over rice or tossed into a salad for the next day.