Barbecue Meatball Waffle Sliders
Saucy barbecue meatballs in crispy little waffle sliders with melty cheese, tomato, and Arugula aioli for easy party finger food.
19 oz bottle barbecue sauce
slider size white sharp cheddar cheese
Kellogg's Eggo Minis Waffles
For the Arugula Aioli
finely chopped Italian flat-leaf parsley
finely chopped chives
finely chopped arugula
fresh lemon juice
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 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.
For a vegetarian option, substitute meatballs with vegetarian meatballs or "beef tips".
barbecue meatballs, waffler sliders