Southwestern BBQ Meatball Sliders

By DOMESTICDIVA

This hearty appetizer isn’t for the faint of heart. It’s got a little bit of everything: heat from chipotle chiles, crunch from shoestring potatoes and a slight sweetness from barbecue sauce. They can be messy, though. Press the sandwiches together to hold in all the ingredients.

Ingredients

• 1 (24-oz.) pkg. frozen cooked meatballs
• 1 (14- to 18-oz.) jar barbecue sauce
• 1 cup mayonnaise
• 2 tablespoons lime juice
• 1 1/2 tablespoons minced chipotle chiles in adobo sauce*
• 12 mini hamburger buns
• 2 cups shredded sharp white cheddar cheese
• 2 cups sliced onion
• 1 1/2 cups shoestring potatoes
• 1 cup pickle slices

Preparation

Step 1

1 Bring meatballs and barbecue sauce to a boil in large saucepan over medium-high heat. Reduce heat to medium-low to low; partially cover. Simmer 10 to 15 minutes or until heated through.**

2 Meanwhile, combine mayonnaise, lime juice and chiles in small bowl. (Mayonnaise mixture can be made 1 day ahead. Cover and refrigerate.)

3 Spread 1 1/2 tablespoons mayonnaise mixture over cut sides of buns. Spoon 4 meatballs with barbecue sauce over bottom halves; generously top with cheese, onion, potatoes and pickles. Top with remaining bun halves.

12 appetizers

PER APPETIZER: 500 calories, 31.5 g total fat (10 g saturated fat), 19.5 g protein, 36 g carbohydrate, 85 mg cholesterol, 1110 mg sodium, 1.5 g fiber

TIPS *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.
**To heat meatballs in slow cooker, combine meatballs and barbecue sauce in large slow cooker. Cover; cook on low 6 to 8 hours or until heated through.