Rebel Float Cola BBQ Meatballs (Print)

Beef meatballs in zesty cola BBQ sauce paired with creamy slaw on slider buns. Crowd-pleasing party food.

# Components:

→ Meatballs

01 - 1 pound (450 g) ground beef
02 - 1/2 cup (50 g) breadcrumbs
03 - 1/4 cup (25 g) grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons milk
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons fresh parsley, chopped

→ Cola BBQ Sauce

11 - 1 cup (240 ml) cola
12 - 3/4 cup (180 ml) tomato ketchup
13 - 2 tablespoons brown sugar
14 - 1 tablespoon apple cider vinegar
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon chili powder
18 - 1/4 teaspoon cayenne pepper (optional)

→ Slaw

19 - 2 cups (140 g) shredded cabbage
20 - 1/2 cup (50 g) shredded carrots
21 - 2 tablespoons mayonnaise
22 - 1 teaspoon Dijon mustard
23 - 1 tablespoon apple cider vinegar
24 - Salt and pepper, to taste

→ Assembly

25 - 12 slider buns
26 - 2 tablespoons unsalted butter, melted
27 - Sliced pickles (optional)

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, milk, minced garlic, onion powder, salt, pepper, and chopped parsley. Mix gently until just combined. Form the mixture into 12 equal-sized meatballs.
03 - Arrange the meatballs on the prepared baking sheet. Bake for 18–20 minutes, or until they are browned and cooked through.
04 - While meatballs are baking, whisk together cola, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, and cayenne pepper (if using) in a saucepan over medium heat. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the sauce has thickened.
05 - Once baked, toss the meatballs in the prepared cola BBQ sauce until they are thoroughly coated.
06 - In a separate bowl, combine shredded cabbage, shredded carrots, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well and chill until ready to serve.
07 - Brush the slider buns with melted butter. Toast them in a skillet or in the oven until they are golden brown.
08 - On the bottom half of each toasted bun, place a spoonful of the prepared slaw. Top the slaw with a glazed meatball. Add sliced pickles, if desired. Place the top bun on each slider and serve immediately.

# Expert Advice:

01 -
  • Ready in under an hour for last minute entertaining
  • Perfect finger food that satisfies like a full meal
  • The cola BBQ sauce creates a unique flavor that guests will ask about
  • Versatile enough for game day, potlucks or family dinner
02 -
  • These sliders can be prepped ahead and assembled just before serving
  • The cola tenderizes the meat while adding complex sweetness to the sauce
  • Each slider contains approximately 260 calories making them a reasonable indulgence
  • The recipe easily doubles or triples for larger gatherings
03 -
  • Always toast your slider buns to prevent them from becoming soggy under the saucy meatballs
  • Let the BBQ sauce reduce until truly thickened for the best coating on the meatballs
  • Make the meatballs uniform in size for even cooking and better presentation
  • Use a cookie scoop for perfectly portioned meatballs every time
  • Gently mix the meatball ingredients to keep them tender rather than tough
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