Meatball Sliders with Jalapeño Aioli

January 26, 2015

Sliders are always a fan favorite at any game day party and we love these spicy Mexican-style ones from celebrity chef Aarón Sánchez. His meatball sliders recipe features both ground beef and pork along with roasted chile peppers, cotija cheese, fresh herbs and aromatics, and a kick of spicy Tobasco sauce. He tops his sliders with a minty jalapeño mayonnaise that make them simply pop with flavor!

Meatball Sliders with Jalapeño Aioli
Created by Chef Aarón Sánchez of Paloma and Johnny Sánchez
Makes 6 servings; approximately 18 sliders

For the Meatballs:
½ pound ground beef
½ pound ground pork
½ cup panko breadcrumbs
½ cup veal or beef stock, divided
¼ cup roasted and diced poblano peppers
½ cup minced carrots
½ cup chopped white or yellow onion, divided
6 tablespoons grated Cotija cheese
1 large egg
1 large egg yolk
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley leaves
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup vegetable oil
2 tablespoons olive oil
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes
10 tablespoons (or 1, 5-oz bottle) TABASCO® Chipotle Sauce
18 slider buns, split horizontally
Cotija cheese, for garnish

For the Jalapeño Aioli:
1 cup mayonnaise
6 tablespoons TABASCO® Green Jalapeño Sauce, or more to taste
10 mint leaves
Salt and pepper, to taste

For the Meatballs:
In a large bowl, mix the ground beef, ground pork, breadcrumbs, ¼ cup of stock, poblano peppers, carrots, ¼ cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.  Once mixed, use your hands to form 18, 2-inch balls.  Set aside.

Heat vegetable oil in a large skillet over medium-high heat.  Working in batches if necessary, fry meatballs until brown all over, turning as each side browns.  Transfer to plate.  Pour out drippings from skillet, and reserve.

Reduce heat to medium.  Using the same skillet, add olive oil and sauté remaining ¼ cup onions and garlic until the onions just begin to brown, approximately 3 to 5 minutes.  Add the tomatoes and remaining ¼ cup stock.  

Bring to a boil, scraping up browned bits from the bottom of the pan.  Add meatballs and Tabasco Chipotle Sauce.  

Cover with lid slightly ajar and simmer, stirring occasionally, until meatballs are cooked through, approximately 30 minutes.
For the Jalapeño Aioli:
While the meatballs are cooking, place mayonnaise, Tabasco Green Jalapeño Sauce and mint leaves into a food processor and blend until smooth.  Season with salt and pepper and transfer to a small bowl.  

To Assemble the Sliders:
Lay out the bottoms of the slider rolls.  Remove meatballs from skillet and place one on each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top.  Spread the Jalapeño Aioli on the tops of each bun and cover.  Serve immediately.