Original Creole Seasoning 
Gumbo Nachos
October is the unofficial start of gumbo season and as people start to simmer those big…
Get RecipeSpicy, sweet, creamy and zesty come together for one of the most flavorful summer sliders. With Creole spice, BBQ and lime flavors, Key To My Lime says these Cajun BBQ Meatball Sliders with Zesty Lime Slaw are perfect as an appetizer, for a potluck, for a party, or just for dinner at home!
Ingredients
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1 1/2 Tablespoons Tony’s Original Creole Seasoning
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1/2 Teaspoon Smoked Paprika
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1/4 Cup Packed Dark Brown Sugar
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1 Teaspoon Worcestershire Sauce
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1 1/2 Tablespoon Tomato Paste
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1 1/2 Teaspoon Apple Cider Vinegar
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1 Pound Extra Lean Ground Turkey
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1 Medium Egg
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1/2 Cup Plain Bread Crumbs (or Oat Flour)
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1 Medium Clove Garlic, Minced
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3 Tablespoons Freshly Grated Onion
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1/4 Cup Milk
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3 Cups Cabbage, Shredded
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1/4 Cup Sour Cream
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1/4 Cup Mayonnaise
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2 Medium Cloves Garlic, Minced
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2 Tablespoons Fresh Lime Juice
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2 Teaspoons Lime Zest
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1/2 Teaspoon Tony’s Original Creole Seasoning
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1 Teaspoon Dark Brown Sugar
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24 Slider Buns
- Clear
Directions
Making the Meatballs:
- Preheat oven to 350°F.
- In a large mixing bowl, add the ground turkey, egg, bread crumbs, garlic, grated onion and milk.
- In a medium bowl, mix together the Tony’s Original Creole Seasoning, paprika, brown sugar, Worcestershire sauce, tomato paste and apple cider vinegar.
- Add just over half of the tomato mixture to the ground turkey mixture and place the remaining tomato mixture in the fridge.
- Completely combine the ground turkey mixture.
- Scoop 24 evenly-sized meatballs onto a parchment paper or silicone mat-lined baking sheet.
- 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.
- Turn the oven to 400°F and bake for an additional 10 minutes, or until the internal temperature of the meatballs reads at least 165°F.
Making the Slaw:
- In a medium bowl, combine the sour cream, mayonnaise, garlic, lime juice, lime zest and Tony’s Original Creole Seasoning. Mix well.
- In a large bowl, toss the cabbage with the sauce to mix.
- Place in the refrigerator until ready to use.
Making the Sliders:
- Preheat oven to 350°F.
- In a small saucepan over medium heat, melt butter. Add in Tony’s Original Creole Seasoning and brown sugar. Stir to combine.
- 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.
- 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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from our Cajun Country Cookbook
Smoked Venison Tenderloin
Reverse sear, juicy, tender and full of Creole flavor ... these Smoked Venison Tenderloins by Firehouse…
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