Chicken Meatball Sliders

Ingredients

1 pound ground chicken

1/3 cup plain breadcrumbs such as panko

1 tablespoon milk or water

2 garlic cloves, minced

4 scallions minced, divided

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

black pepper Freshly ground

1 large egg

1/3 cup buttermilk well-shaken

1/3 cup mayonnaise or plain yogurt

2 tablespoons cider vinegar

1/2 tablespoon granulated sugar

2 to 3 cups cabbage thinly-sliced or diced, any variety

Salt and freshly ground black pepper

oil to cook meatballs

Butter to toast buns

Slider buns, such as potato or Hawaiian rolls

Barbecue sauce bottled or from the quickie recipe, below

Thinly-sliced pickles

1/3 cup ketchup

3 tablespoons molasses

3 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon chili powder or smoked paprika (or half of each)

Salt and freshly ground black pepper

Equipment

Large bowl

Large frying pan

Spatula

Skillet

Directions

Combine chicken, crumbs, milk, garlic, half the scallions, the paprika, salt, pepper, and egg in a large bowl with a fork, mixing until just combined. Transfer bowl to fridge while you prepare the slaw.

Whisk buttermilk, mayo, cider vinegar, sugar, and remaining half of scallions from the meatballs in a large bowl and add cabbage, tossing to evenly coat it. Season to taste with salt and pepper.

In a large frying pan, melt a tablespoon of butter over medium heat. Place your buns, cut-side down, in the pan. Cook until cut sides are golden-brown, about 1 to 2 minutes. Transfer to plate or platter where you’ll assemble your sliders.

Remove chicken meatball mixture from fridge and, using wet hands for a smoother shape, roll into the size and number of meatballs you’ll want. Heat your large frying pan over high heat for a minute, then coat with about 2 tablespoons oil. Place your first few meatballs in the pan and let them sear for 30 seconds to 1 minute before using a heavy spatula to flatten them until they’re about 1/2-inch-thick. Season meatballs with an extra dusting of salt and pepper. Cook until they’re crisp and deeply browned underneath, about 3 to 4 minutes. Flip each, cooking on the second side until it is also browned underneath, another 2 to 3 minutes. Transfer meatballs to prepared buns and repeat with remaining meat.

Spoon barbecue sauce onto each meatball, top with a few sliced of pickle, and a small heap of slaw, and eat right away.

Quickie Barbecue Sauce: Combine ketchup, molasses, apple cider vinegar, Worcestershire sauce, and chili powder or smoked paprika in a skillet and bring to a simmer, stirring, over medium-high heat. Reduce heat to medium and continue to cook, stirring, for 2 to 3 minutes. Season to taste with salt and freshly ground black pepper. Pour into a bowl for serving; wipe out pan and continue to use it to toast the buns and cook the meatballs.