Cheesy Pull-Apart Meatball Sliders

These Cheesy Pull-Apart Meatball Sliders are topped with garlic butter are a delicious game day snack. We love to usse King’s Hawaiian rolls to make these for tailgates, but we also love to grill these sliders to take to the lake or any outdoor activity for that matter. You can cook 12 or 24 at once and have yourself a great snack for a crowd.

Recipe: https://www.meatchurch.com/blogs/recipes/cheesy-pull-apart-meatball-sliders
BLANCO Seasoning: https://www.meatchurch.com/collections/bbq-rub/products/blanco-steak-and-everything-else-seasoning
Meat Church BBQ Supplies: www.meatchurch.com
Butcher Block – Rosewood Block: www.rosewoodblock.com
Thermapen IR thermometer: https://bit.ly/447J0f7

Subscribe: ​http://bit.ly/3q5hn2t​ |​ Website: ​https://meatchurch.com
Watch the newest videos: ​https://youtube.com/playlist?list=PLLlcC6gl4PGILxtSixGbazomfkqxqCQPm

Follow Meat Church BBQ
Instagram: ​https://instagram.com/meatchurch
Facebook: ​https://facebook.com/MeatChurch
Twitter: ​https://twitter.com/meatchurch

Watch ​more videos!
Shop Playlist: ​https://youtube.com/playlist?list=PLLlcC6gl4PGI-Jga_klQKru2avHaWm2Q-&playnext=1
Recipes:​ https://youtube.com/playlist?list=PLLlcC6gl4PGLkBg2r_5Qv_lY-ned8_ewX
Beef Recipes:​ https://youtube.com/playlist?list=PLLlcC6gl4PGKW22deIWx7nSnfjSzI0ZaY
Most Popular:​ https://youtube.com/playlist?list=PLLlcC6gl4PGI2Qu2DYDk3exPSlV7iuvku

About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #Sliders #MeatballSliders

Hey I’m Matt with meat Church let’s make these cheesy pull aart meatball Sliders this is a super handy cooking lesson uh what we’re going to do is we’re going to take a package of Kings Hawaiian rolls we’re going to cut them in half we’re going to build sliders and we’re going to cook in the triager this is something we do frequently

Particularly out at our lake house it’s great to make these with turkey that you’ve smoked or any sort of deli meat things like that with a lot of cheese on it cook them uh with butter on the top of the bread you can basically slide

That back in the package and take it on the go and something that we take out on the lake a lot kids love it but today we’re going to do something that comes from my favorite sandwich at a subway which is a meatball sub trigger has this

Recipe on their website so we got it from their website and thought we’d make it for you guys today and it’s going to be fairly simple we’re going to make homemade meatballs we’re going to cook them on the Trager and then we’re going to build sandwiches and we’re going to

Bake those and then jump in all right here we go get you a big mixing bowl and I’ve got two lbs of 8020 beef and I’ve got one pound of sweet Italian sausage and you can see that this was cased and we cut it out of the

Casings then we’re going to dump in a half a cup cup of breadcrumbs this is the uh Italian version half a cup of freshly shredded parmesan cheese we’re going to throw in a little bit of red pepper flake like4 teaspoon and I’m going couple tablespoons of meat Church

Blanco like I say measure with your heart all right combine it together roll it up and make meatballs all right now that this is all Incorporated I’m going to add in two eggs that I’ve beaten and a half a cup of whole milk continue to work that in with your

Hands and then we’re going to make our meatballs all right now that that’s nice and Incorporated let’s get it out on the Block and you’re going to make like 1 and 1/2 inch meatballs out of it All right good to go 24 nice and laid out here take a glove off bring in a pan I’m just going to put these on a pan I’d prefer to cook them on a pan so I don’t have to be in and out of my triager you

Know 24 times so put this on here one time and then I’m going to top it with a little bit of our garlic and herb since it’s an Italian flavor and we’re going to throw them in the trigger we’re Rock 425° and these ought to take about 20 minutes to be

Cooked got all the meatballs on the tray and I’m going to add a little bit of our garlic and herb you can season heavily with this uh there’s not a lot of salt in it or anything so it’s pretty delicate and that’ll just complement the Italian flavors that we’re building here then

We’re going to go in the Trager over here we’ve got it running at 425° with Hickory pellets and these just ought to take about 20 minutes or so to be done All right y’all it’s been about 20 minutes I’ve just temped these meatballs I know they’re done so let’s pull them Out they smell delicious all right we’re going to leave our trigger rolling 425 so now I’ve got simply two packs of King’s Hawaiian rolls that I need to cut in Half bring a clean pan in here and then all I need for the moment are my bottoms so let’s make a delicious meatball sub so we’re going mozzarella cheese I’m going to put five big slices across the Bottom got our cheese on now we’re going to put a meatball on each Bun all right got our meatballs stacked on here now we’re going to top them with a little bit of marinara use as much as or little as you want just depending how Saucy you want It you know what time it is time for more Cheese now you might not go to the bathroom for a week after eating this much cheese but I promise you it’s going to be worth It okay we’re going to put our buns back on the top but we’re not done building layers of flavor so we’ve just melted sit down some butter here and we’ve put Garlic a little parsley just some like Italian type you know flavors in here we’ve got

Some of our garlic and herb seasoning so just made like a little garlic butter that we’re just going to brush the tops of these With never be bashful with butter all right we got these looking good so we left the Traer rolling 425 we’re just going to slide this tray back in until the cheese looks nice and melty it’s probably 5 minutes or so and then it is lunchtime it’s been five more minutes in

The Trager let’s check the sliders man that cheese is melty these look awesome all right we’re going to let them cool off and see how we did I’m probably most excited about this of anything that I’ve cooked in a really long time I’m going to give you a story

On why I like a meatball slider in just a second but uh these have cooled off enough that I’m ready to eat one so let’s dig in I haven’t cut these or anything I’m just pulling them uh just like the came out of the package let me tell you something I a’t

Even had a bite at it and I ain’t mad at it yet dude that’s unfair it’s so good God so I love Italian seasoned uh meatballs especially love to make those with venison so I already love that and you throw on the marinara and the Ms and

That butter on top that is insanity but here’s my little story we’ll show you how to kick it up a notch so why do I like a meatball sub well a college fraternity brother of mine pause one moment for that sexual cheese pull Jeremy gilc uh he uh one time

Walked me into a Subway and said you got to order a meatball sub and you got to top it with pickles and ranch and I know what you’re all thinking is Matt pregnant no thank God I’m not but I don’t know if this will be a pregnant woman’s

Dream but ever since Jeremy introduced me to a Subway meatball sandwich and pickles and Ranch it has been my dream and I have lived it for 20 years now oh that’s the best thing I’ve made in three years y’all have to make this excuse me so good

Man my crew over here so just wants me to hurry up and shut up and say like And subscribe so they can eat lunch anyway if you like this video please like And subscribe your subscriptions are how we continue to produce these now super high quality videos for you guys

On a weekly basis so appreciate you being here see next Time