• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Aarón’s Albóndigas Sliders with Jalapeño Aioli

    Aarón’s Albóndigas Sliders with Jalapeño Aioli are easy to make at home and feature the bold flavor of Tabasco Chipotle Sauce and Tabasco Jalapeño Sauce.


    Ingredients
    For the Meatballs
    1/2
    pound
    ground beef
    1/2
    pound
    ground pork
    1/2
    cup
    panko breadcrumbs
    1/2
    cup
    veal or beef stock, divided
    1/4
    cup
    diced roasted poblano peppers
    1/2
    cup
    minced carrots
    1/2
    cup
    chopped and divided white or yellow onion
    6
    tablespoons
    grated Cotija cheese
    1
    large egg
    1
    large egg yolk
    1/4
    cup
    chopped fresh cilantro
    1/4
    cup
    chopped fresh parsley
    1
    teaspoon
    salt
    1/2
    teaspoon
    ground black pepper
    1/4
    cup
    vegetable oil
    2
    tablespoons
    Olive Oil
    6
    garlic cloves, chopped
    1
    28 ounce can crushed tomatoes
    10
    tablespoons
    TABASCO Chipotle Sauce
    18
    slider buns, split horizontally
    *
    cotija cheese, garnish
    For the Jalapeño Ailoi
    1
    cup
    mayonnaise
    6
    tablespoons
    TABASCO Green Jalapeño Sauce
    10
    mint leaves
    *
    salt and pepper to taste
    Directions
    In a large bowl, mix the ground beef, ground pork, breadcrumbs, 1/4 cup of stock, poblano peppers, carrots, 1/4 cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper. Once mixed, use your hands to form 18, 2-inch balls.  Set aside.
    Heat vegetable oil in a large skillet over medium-high heat. 
     Working in batches if necessary, fry meatballs until brown all over, turning as each side browns. Transfer to plate. Pour out drippings from skillet, and reserve.
    Reduce heat to medium. Using the same skillet, add olive oil and sauté remaining 1/4 cup onions and garlic until the onions just begin to brown, approximately 3 to 5 minutes.  
    Add the tomatoes and remaining 1/4 cup stock. Bring to a boil, scraping up browned bits from the bottom of the pan. Add meatballs and Tabasco Chipotle Sauce. 
    Cover with lid slightly ajar and simmer, stirring occasionally, until meatballs are cooked through, approximately 30 minutes. 
    While the meatballs are cooking, place mayonnaise, Tabasco Green Jalapeño Sauce and mint leaves into a food processor and blend until smooth. Season with salt and pepper and transfer to a small bowl. 
    Lay out the bottoms of the slider rolls. Remove meatballs from skillet and place one on each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top. Spread the Jalapeño Aioli on the tops of each bun and cover. Serve immediately.

    The base number of servings for this recipe is 6
    OK

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