Get ready to transform your ordinary meal into an extraordinary culinary adventure! These Chicken Meatball Sliders with Sundried Tomato Aioli are not just another recipe – they're a flavor-packed journey that combines tender, juicy chicken meatballs with a creamy, tangy sundried tomato sauce that will have everyone at your table begging for seconds. Perfect for game day, family gatherings, or when you simply want to impress with minimal effort and maximum taste!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup sundried tomatoes, chopped
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Slider buns
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine 1 pound of ground chicken, 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1/4 cup of chopped sundried tomatoes. Season the mixture with salt and pepper to taste.
- Using your hands, mix the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. Ensure there is some space between each meatball to allow for even cooking.
- Once all the meatballs are formed, place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the meatballs are cooked through and have a golden-brown exterior.
- While the meatballs are baking, prepare the sundried tomato aioli. In a small bowl, mix together 1/2 cup of mayonnaise, 1 tablespoon of lemon juice, and an additional 1/4 cup of chopped sundried tomatoes. Stir until well combined. Season with salt and pepper to taste.
- Once the meatballs are done baking, remove them from the oven and let them cool for a few minutes.
- To assemble the sliders, slice the slider buns in half and place a meatball on each bottom half. Top each meatball with a generous dollop of the sundried tomato aioli, then cover with the top half of the bun.
- Serve the sliders warm, and enjoy them with your favorite sides or as a delicious appetizer!
Tips
- Keep your hands slightly wet when forming meatballs to prevent the mixture from sticking to your fingers.
- For extra moisture, you can add a beaten egg to the meatball mixture.
- Don't overwork the meat mixture – gentle mixing ensures tender meatballs.
- Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F for food safety.
- For a crispy exterior, you can briefly broil the meatballs for 1-2 minutes after baking.
- Make the aioli ahead of time and refrigerate to allow flavors to meld together.
- Choose fresh, soft slider buns for the best texture and presentation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 110mg
