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These tasty meatball sliders add fun to any buffet, with a little sweet and a little tangy and a whole lot of yum!
2 pounds (1 kilogram) ground beef
2 eggs
1 small onion, diced finely
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 tablespoons parve milk
1/4 cup Heaven & Earth Ketchup
14-ounces (400 grams) Gefen Jellied Cranberry Sauce
1 (12-oz./340-g.) bottle chili sauce
1 tablespoon brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon lemon juice
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
Combine ground beef, eggs, panko crumbs, onion, garlic, parve milk, and ketchup in a medium-sized bowl. Mix well.
Form into two-inch (five-centimeter) meatballs and place on a Gefen Parchment-lined baking sheet.
Bring all sauce ingredients to a boil in a small saucepan. Allow to simmer for two minutes.
Brush meatballs with sauce. Bake for 20 minutes.
Remove from oven and brush with sauce again.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Fill each slider bun with a large meatball and toppings of your choice.
Drizzle with extra sauce.
Photography: Moishe Wulliger Food Styling: Renee Muller
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