Tangy Barbecue Meatball SlidersTangy Barbecue Meatball Sliders

Tangy Barbecue Meatball Sliders

By: Kaitlyn K. - Byron Center, MI - 2017 Recipe Contest Submission

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.


  • 1 lb ground beef
  • 2 egg yolks
  • 1/3 cup dry bread crumbs or crushed ritz crackers
  • 1/3 cup parmesan cheese
  • 2 tbsp chopped parsley
  • 3/4 cup garlic salt
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • 2 tbsp chopped pimento stuffed olives
  • 1/4 cup olive oil
  • 1/4 cup chopped onion
  • 1/3 cup sugar
  • 1 lb cooked bacon
  • 1 cup sliced onion
  • 4 tbsp butter
  • 1 package ​Hawaiian rolls
  • Garnish; dill pickle slices
  • 1 cup brewed Door County Intense Dark Coffee
  • 1 1/4 cup brown sugar
  • 1 cup ketchup
  • 1 tbsp dry mustard
  • 2 tbsp worcestershire sauce
  • 2 tbsp vinegar
  • 1/2 cup finely chopped onion
  • 1 tsp salt
  • 1/8 tsp pepper



  1. In a large bowl, place ground beef, egg yolks, bread crumbs or ritz crackers, Parmesan cheese, parsley, garlic salt, oregano, pepper, olives, and 1/4 cup chopped onion. Beat with mixer for two minutes on low speed.
  2. Form into 30 balls and fry in olive oil until well browned.
  1. Combine all ingredients in a heavy bottomed saucepan, mix well, and cook over medium heat for 10 minutes stirring occasionally.
  2. Reduce heat and simmer for 30 minutes, once done take off heat and drop cooked meatballs into sauce.
  1. Cook bacon in pan and place on paper towel to drain
  2. Into the bacon grease, add in sliced onion, add in butter, and sprinkle with the 1/3 cup sugar, cook until browned.
  3. Take Hawaiian rolls and top each with browned onions.
  4. Follow with meatballs sitting in barbecue sauce, pour a spoonful of sauce on each, top with bacon slices cut in halves.
  5. Brush tops of sliders with sauce and bake in oven on 300°F until crispy on top.
  6. Top with pickle slices and serve.