Sweet and saucy barbecue meatballs, sandwiched between little crispy waffles. Add in melty cheese, fresh tomato, and a fantastic Arugula aioli for the ages, and you have a party-perfect, DELICIOUSLY mouthwatering bite to share. So, be the rockstar and try this little appetizer.
Good news guys! Kellogg’s overhauled the ingredient profiles for their entire line of waffles. Kellogg’s Eggo Mini Waffles and all the others in the whole product line now have colors and flavors only from natural sources. And no artificial flavors. I LOVE when companies listen to us.
Especially when I want to make a recipe that requires teensy little waffles that I am not about to make on my own.
So, I love waffles. Who doesn’t, right? But I especially love to use waffles in savory recipes where you would not expect them. Prime example is my Honey Sriracha Pulled Chicken and Waffles. That is good stuff right there. Really really good. Is it weird that I prefer to use waffles in non-breakfast recipes? I’m talking dinner waffles. And during the hectic workweek especially, I have been known to pick up some of these frozen waffles as an easy shortcut. …Don’t judge.
I also love sliders. Little complete burgers or whatever in one big bite. I love the whole concept of sliders, because you can make a bunch, try different things, then people will try them ALL because each one is not that much food.
This discussion is so first world. I get it.
Anyway, to work with Kellogg’s Eggo Mini Waffles, I immediately wanted to do a little waffle slider – something I have not done before. I wanted the recipe to be ridiculously easy. Like Eggo Minis are easy – you just stick them in a toaster and BAM! …And I wanted them to be pretty. I wanted them to be easy, but impressive enough that if put out at a party or for an occasion, they would get all scoffed up YUM.
And so, I give you …the Barbecue Meatball Waffle Slider. Which may seem obvious. It may seem not that creative on its face, but let’s dive in a little into this recipe, shall we? …because the key is everything else. Arugula, lemon, and fresh herbs in an aioli (which is legitimately my new favorite thing and I’m going to use it everywhere), fresh tomato, melty cheese, and tangy BBQ sauce. The flavors combine for an epic, delicious, phee-nom-enal bite. This appetizer was loved by all, and I do serve a tough crowd so that says a lot.
“Wait what, Erica? You are a vegetarian.”
HA! The photo at the top, the first one you saw that got your mouth all watering?? THAT is NOT a meatball! THAT is a vegan beef tip, along with all the other ingredients I used). Fooled yuh. This is what I do a lot now – cook something like this for my family and make a vegetarian version for myself. It is all just too easy.
And these little Eggo Mini Waffles delivered too. Because they get so toasty, they held up perfectly – and I do mean literally perfectly. In fact, I was quite pleased how the nice crunch remained even after they had sat out a bit on the platter. Party Perfect.
So that’s it folks, and there we are. With such a scrumptious bite. Simple to make and fun, but grown-up and pretty too. I adore this little recipe and I hope you will too.
- 20 frozen meatballs, thawed (see Notes)
- 1 (19 oz) bottle barbecue sauce
- 1 Tbs yellow mustard
- 20 slices Roma tomatoes
- 20 slices (slider size) white sharp cheddar cheese
- 1 box Kellogg's® Eggo® Minis Waffles, 10 ct
- 1/3 cup mayonnaise
- 1/4 cup finely chopped Italian flat-leaf parsley
- 2 Tbs finely chopped chives
- 1/2 cup finely chopped arugula
- 1 tsp fresh lemon juice
- pinch kosher salt
- pinch fresh cracked pepper
- In a medium saucepan, add the meatballs, barbecue sauce, and mustard. Let it go on low for a while until the meatballs are heated through and it all gets saucy. This can be done in a slow cooker.
- In a bowl, combine the ingredients for the aioli. Toast the Eggo Minis Waffles until browned and toasty.
- For each slider, layer a waffle, a teaspoon aioli, a meatball, cheese, and another waffle. If you would like your cheese melty, sliders can be popped in the microwave for 10 seconds. Yields: 20 sliders.
- This recipe can also be prepared using vegetarian beef tips. If using, cook according to package directions on the stovetop first, then toss in the sauce.
Leave me a comment! Otherwise, I’m just talking to myself here. Do you do sliders?