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hand holding a meatball sandwiched between mini waffles

Barbecue Meatball Waffle Sliders

Erica
Saucy barbecue meatballs in crispy little waffle sliders with melty cheese, tomato, and Arugula aioli for easy party finger food.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer
Cuisine American
Servings 10 people
Calories 336 kcal

Ingredients
  

  • 20 frozen meatballs thawed
  • 1 19 oz bottle barbecue sauce
  • 1 Tbs yellow mustard
  • 20 slices Roma tomatoes
  • 20 slices slider size white sharp cheddar cheese
  • 2 Kellogg's Eggo Minis Waffles

For the Arugula Aioli

  • 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

Instructions
 

  • 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 lightly browned and toasty.
  • For each slider: layer a waffle, a teaspoon aioli, meatball, cheese, and another waffle. If you would like your cheese melty, sliders can be popped in the microwave for 10 seconds.

Notes

For a vegetarian option, substitute meatballs with vegetarian meatballs or "beef tips".
Keyword barbecue meatballs, waffler sliders