This recipe gets garlic flavor in two forms: from chopped, lightly pungent garlic baked into the meatballs, and from sweet, earthy roasted garlic that's incorporated into a creamy spread.
Recipe courtesy of Treva Chadwell
Garlicky Meatball Sliders
Total:
1 hr 5 min
Active:
10 min
Yield:
24 sliders
Level:
Easy
Total:
1 hr 5 min
Active:
10 min
Yield:
24 sliders
Level:
Easy

Ingredients

  • 1 whole head garlic plus 4 cloves minced
  • Olive oil, for drizzling
  • Kosher salt
  • 1 slice white bread, torn into chunks
  • 1/3 cup milk
  • 4 slices bacon
  • 1/2 medium onion, roughly chopped
  • 1 pound 85% lean ground beef
  • 4 tablespoons chopped chives
  • Freshly ground black pepper
  • 1/4 cup creme fraiche
  • 1 teaspoon Dijon mustard
  • 24 slider buns
  • 1/2 small head Boston lettuce, torn into small pieces

Directions

Preheat the oven to 400 degrees F. Cut the top third off the head of garlic to expose the cloves. Place on a piece of foil and drizzle with oil and sprinkle with salt. Wrap the head in the foil and roast until the garlic is very tender, about 30 minutes. 

Meanwhile, combine the bread and milk in a small bowl and let soak until the milk is completely absorbed, about 10 minutes. 

Line a rimmed baking sheet with foil. Combine the bacon, onion and minced garlic in the bowl of a food processor and pulse until finely chopped. Transfer to a medium bowl along with the ground beef, soaked bread, 2 tablespoons of the chives, 1/2 teaspoon salt and a few grinds of pepper. Combine gently with your hands and form into 24 meatballs, about 1 1/2-inches in diameter (dampen your hands with water to make rolling easier). Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 20 minutes. Turn the oven to broil and cook until the meatballs are browned, 3 to 5 minutes. 

Meanwhile, squeeze the roasted garlic out of the white paper husks, place it in a small bowl and mash with a fork. Season it with 1/4 teaspoon salt and a few grinds of black pepper. Stir in the creme fraiche, mustard, and the remaining 2 tablespoons chives. 

Build the sliders by placing a small piece of lettuce on the bottom of a bun, top with a meatball, spread the top bun with the roasted garlic cream and place on top. Secure with a toothpick or short bamboo skewer. Repeat with remaining ingredients. Serve warm.

IDEAS YOU'LL LOVE

Kobayashi Dog (Japanese Hot Dog)

High Tea Meatball Sliders

Mighty Meatball Sliders

Recipe courtesy of Joey Fatone

Meatball Sliders with Mozzarella and Basil

Recipe courtesy of Ian Knauer

Sloppy Jane Sliders

Recipe courtesy of Kelsey Nixon

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here