Zombies and the living will go crazy for these adorable brain sliders. They are easy to whip up and will be devoured in minutes.
Cook Time
-
Total Time
-
Yield
8 servings
Ingredients
Sliders
8 brioche slider rolls
Meatballs
1 lb ground turkey (455 g), preferably dark meat
¼ cup yellow onion (35 g), finely diced
1 large egg
½ teaspoon freshly ground black pepper
2 teaspoons kosher salt
2 teaspoons garlic, minced
Sauce
½ cup ketchup (120 g)
½ cup BBQ sauce (145 g)
Assembly
½ cup shredded low-moisture mozzarella (50 g)
8 green olives, small pimiento stuffed, halved crosswise
Special Equipment
8 squares of foil, 7 in (17 cm)
9 toothpicks, divided
Nutrition Info
Calories 424
Fat 19g
Carbs 41g
Fiber 1g
Sugar 13g
Protein 19g
How to Make It
1. Step
Use a paring knife to cut out the center of a slider bun, leaving a ¼-inch (6 mm) border around the edge. Remove the bread from the center of the bun and place it in a food processor. Use your fingers to press the remaining bread to the bottom or sides of the bun to make a mini bread bowl. Set the bread bowl on a baking sheet and repeat with the remaining buns.
2. Step
Pulse the bread in the food processor for 20–30 seconds, until it breaks down into fine bread crumbs. Set aside ½ cup (55 G) of the bread crumbs and transfer the rest, about 1 cup (115 G),to a resealable bag and freeze for another use.
3. Step
Make the meatballs: Preheat the oven to 400°F (200°C). Grease the foil pieces with nonstick spray. Set aside.
4. Step
In a medium bowl, combine the ground turkey, reserved ½ cup (55 G) bread crumbs, onion, egg, pepper, salt, and garlic. Gently mix until well combined.
5. Step
Using a 2-ounce ice cream scoop, scoop 8 meatballs onto the prepared baking sheet and roll into balls. Chill for 30–60 minutes to set.
6. Step
Make the sauce: In a medium bowl, mix together the ketchup and barbeque sauce.
7. Step
Roll the foil squares into strips.
8. Step
Remove the meatballs from the refrigerator. Lay a foil strip over the top of each meatball, down the center. Press the foil down the center of the meatball to create an indentation that resembles a brain.
9. Step
Brush the meatballs with the sauce.
10. Step
Using a toothpick, add some texture to the sides of each meatball by pressing the side of the toothpick into the meat to create grooves and ridges.
11. Step
Bake the meatballs for 18–20 minutes, or until the sauce begins to lightly brown on top and the internal temperature reaches 165°F (75°C).
12. Step
Assemble the sliders: Scoop ½ tablespoon of sauce into the bottom of each prepared slider bun. Top the sauce with 1 tablespoon of grated mozzarella cheese. Gently tuck a meatball into the hole in the bun, making sure only a small amount, about ¼ inch (6 mm),of the meatball is inside the bun. Brush the tops with more sauce.
13. Step
Bake for 10 minutes, or until the sauce has set and the bread is toasted.
14. Step
Cut 8 of the toothpicks in half. Insert the ends of the toothpick halves into the rounded side of the halved olives. Make sure that the toothpicks do not stick out the front, which should look like eyeballs.
15. Step
Remove the sliders from the oven and add the eyes by pushing the ends of the toothpicks with the olives into the side of the sliders. Serve immediately, being careful to remove the toothpicks before consuming.
