Ingredients
for 16 sliders
Sliders
- 1 lb ground beef (425 g)
- 1 lb ground pork (425 g)
- 2 large eggs
- ½ cup panko breadcrumbs (55 g)
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 2 ½ teaspoons kosher salt
- 2 ½ teaspoons freshly ground black pepper
- 3 teaspoons garlic powder
- ⅓ cup yellow onion (50 g), finely minced
- ½ cup fresh parsley (20 g), divided
- 1 tablespoon olive oil
- 16 slider buns
- ½ cup cranberry sauce (120 g)
Mushroom Sauce
- 1 tablespoon unsalted butter
- 3 cups baby bella mushroom (225 g), (option to use frozen mushrooms)
- 1 tablespoon all purpose flour
- 1 ½ cups Swanson® Beef Stock (360 mL), (option to use Vegetable or Chicken Stock)
- 1 can Campbell's® Cream of Mushroom Soup
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
Nutrition Info
- Calories 355
- Fat 16g
- Carbs 30g
- Fiber 1g
- Sugar 6g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
- Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16–18 meatballs total.
- In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
- Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
- Add the flour and cook, stirring, until light beige in color, 1–2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
- Add the meatballs, turning to coat in the sauce. Continue cooking for 2–3 minutes, until the sauce thickens.
- Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
- Serve warm.
- Enjoy!
Ingredients
for 16 sliders
Sliders
- 1 lb ground beef (425 g)
- 1 lb ground pork (425 g)
- 2 large eggs
- ½ cup panko breadcrumbs (55 g)
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 2 ½ teaspoons kosher salt
- 2 ½ teaspoons freshly ground black pepper
- 3 teaspoons garlic powder
- ⅓ cup yellow onion (50 g), finely minced
- ½ cup fresh parsley (20 g), divided
- 1 tablespoon olive oil
- 16 slider buns
- ½ cup cranberry sauce (120 g)
Mushroom Sauce
- 1 tablespoon unsalted butter
- 3 cups baby bella mushroom (225 g), (option to use frozen mushrooms)
- 1 tablespoon all purpose flour
- 1 ½ cups Swanson® Beef Stock (360 mL), (option to use Vegetable or Chicken Stock)
- 1 can Campbell's® Cream of Mushroom Soup
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
Nutrition Info
- Calories 355
- Fat 16g
- Carbs 30g
- Fiber 1g
- Sugar 6g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Make the sliders: In a large bowl, combine the ground beef, ground pork, eggs, bread crumbs, allspice, nutmeg, salt, pepper, garlic powder, onion, and ¼ cup (10 g) parsley and mix until fully combined.
- Roll the ground meat mixture into 2½-inch-wide meatballs. You should have 16–18 meatballs total.
- In a large skillet, heat the olive oil over medium heat. Working in batches, cook the meatballs until browned on all sides and cooked through, about 2 minutes per side. Transfer the meatballs to a plate as they finish cooking and set aside.
- Make the mushroom sauce: Wipe out any excess oil from the skillet, then return to medium-low heat. Add the butter. Once melted, add the mushrooms and cook until softened and crispy, about 5 minutes.
- Add the flour and cook, stirring, until light beige in color, 1–2 minutes. Whisk in the Swanson® Beef Stock and Campbell's® Cream of Mushroom Soup until smooth. Stir in the salt, pepper, nutmeg, and allspice.
- Add the meatballs, turning to coat in the sauce. Continue cooking for 2–3 minutes, until the sauce thickens.
- Assemble the sliders: Dollop about 1½ teaspoons of cranberry sauce onto the bottom half of each slider bun, then scoop a meatball and a tablespoon of mushroom sauce on top. Garnish with the remaining ¼ cup parsley. Place the top halves of the slider buns on top and secure each slider with a toothpick.
- Serve warm.
- Enjoy!
Submit a recipe to Tasty
Have a recipe of your own to share?Submit your recipe here.
Submit your recipe here.