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The best smoked meatball sliders

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  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 1x


  • 1 pack slider buns (Kings Hawaiian preferred) 
  • 1 jar marinara sauce 
  • 8 slices of provolone or mozzarella cheese 
  • 1 pound ground beef 
  • 1 pound ground pork
  • 2 beaten eggs 
  • 1/2 cup bread crumbs 
  • 1 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper 
  • 1 tablespoon fennel seed 
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder 
  • 2 tablespoons melted unsalted butter 
  • 1 tablespoon chopped parsley 
  • 1 tablespoon garlic paste 


  1. In a large bowl mix ground pork, ground beef, eggs, Italian bread crumbs, salt, pepper, garlic powder, onion powder, fennel, and crushed red pepper flakes together. 
  2. Form golf ball sized meatballs and place them on your smoker at 350°F for 30 minutes or until the internal temperature reaches 145°F internal. 
  3. Heat up a jar of marinara on medium low heat in a pan and place meatballs in. Stir them around to make sure sauce is coating the entire meatball. Let them simmer for another 30 minutes. 
  4. To the bottom of the slider buns add a layer of provolone cheese, followed by marinara sauce from pan, and one meatball per slider, then top with more cheese. 
  5. Place the top buns back on and brush with garlic and herb butter. To make the butter combine melted butter with chopped parsley and garlic paste. 
  6. Place sliders back into your smoker or oven at 350°F until the cheese has melted and the top buns are slighty toasted. 


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  • Author: Jordan Hanger
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes