Cajun BBQ Meatball Sliders

Jun 08, 2020
These sliders will definitely make you think of backyard barbecues and the best tailgate game-day bites. Key to My Lime's Cajun BBQ Meatball sliders are the perfect combination of spicy, sweet, creamy and zesty.
Serves: 24 sliders  


1 1/2 Tbsp. Tony's Original Creole Seasoning
1/2 Tsp. Smoked Paprika 
1/4 Cup Packed Dark Brown Sugar
1 Tsp. Worcestershire Sauce
1 1/2 Tbsp. Tomato Paste
1 1/2 Tsp. Apple Cider Vinegar
1 Pound Extra Lean Ground Turkey
1 Medium Egg
1/2 Cup Plain Bread Crumbs (or Oat Flour)
1 Medium Clove Garlic (Minced)
3 Tbsp. Freshly Grated Onion
1/4 Cup Milk

3 Cups Shredded Cabbage
1/4 Cup Sour Cream
1/4 Cup Mayonnaise
2 Medium Cloves Garlic (Minced)
2 Tbsp. Fresh Lime Juice
2 Tsp. Lime Zest
1/2 Tsp. Tony's Original Creole Seasoning
1 Tsp. Dark Brown Sugar


Preheat the oven to 350 degrees.
2. In a large mixing bowl, add the ground turkey, egg, bread crumbs, garlic, grated onion and milk. 
3. In a medium bowl, mix together the Tony's Original Creole Seasoning, paprika, brown sugar, Worcestershire sauce, tomato paste and apple cider vinegar. 
4. Add just over half of the tomato mixture to the ground turkey mixture and place the remaining tomato mixture in the fridge.
5. Mix ground turkey mixture until it is completely combined. 
6. Scoop 24 evenly-sized meatballs onto a parchment paper or a silicone mat-lined baking sheet. 
7. Bake for 15 minutes and then remove from the oven. Coat the meatballs in the remaining tomato mixture. Any remaining sauce can be scraped out and added to the tops of the meatballs that look the least coated. 
8. Turn on the oven to 400 degrees and bake for an additional 10 minutes or until the internal temperature of the meatballs reads at least 165 degrees.

1. In a medium bowl, combine the sour cream, mayonnaise, garlic, lime juice, lime zest and Tony's Original Creole Seasoning. Mix well.
2. In a large bowl, toss the cabbage with the sauce to mix.
3. Place in the refrigerator until ready to use. 

1. Preheat oven to 350 degrees. 
2. In a small saucepan over medium heat, melt butter. Add in Tony's Original Creole Seasoning and brown sugar, stir to combine.
3. Place the slider buns on a baking sheet and brush with seasoned butter. Cover with aluminum foil and bake for 5 minutes, or until warm. 
4. Remove the top half of the buns and place to the side. Add slaw and one meatball to each slider then replace the top half of the buns. Serve Warm.

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