How to Make Meatball Sliders

Combine equal parts of Wagyu beef and pork shoulder in a bowl.

Add a few pieces of pre-cut slab bacon to the meat mixture.

Incorporate one farm-fresh egg into the mixture.

Add two tablespoons of homemade ketchup and whole-grain mustard to the meat.

Mix in fresh thyme, roasted garlic, lime zest, fresh cracked black pepper, and fresh breadcrumbs.

Use hands to combine the mixture until homogeneous and sticky, but it should pull away from your hands.

Chill the meat mixture before forming meatballs to help achieve a golden brown crust.

Heat bacon in a pan to render fat, then add meatballs to sear until golden brown.

Drain excess fat from the pan after meatballs are browned.

Add chopped onion and roasted garlic to the pan with a pad of butter to soften the onions.

Stir in homemade ketchup and whole-grain mustard to caramelize for about 30 seconds to a minute.

Deglaze the pan with lime Pilsner, reducing until almost dry to develop flavor.

Add fresh thyme, adjust salt and pepper, and pour in homemade beef stock to cover the meatballs.

Transfer the mixture to a crock pot and let it cook on low heat all day.

Prepare the slaw by cutting cabbage in half and removing the core, then shredding it into thin pieces.

Combine equal parts of green and purple cabbage with crushed carrots and chopped scallions.

Zest a lime, then roll it on the board to release juice, and add it to the slaw mixture.

Mix in salt, whole-grain mustard, and homemade creme fraiche to create a creamy vinaigrette for the slaw.

Toast slider buns face down in a carbon steel pan until crispy.

Assemble sliders by placing a few meatballs on the bun, spooning sauce over, adding shredded cheese, and topping with slaw.

Equipment Needed

Spice Level:

Dietary