Jalapeño Honey Chicken & Pork Meatballs are sandwiched between Jalapeño Bacon Cornbread Waffles in this delicious recipe for meatball sliders, putting a new, fun twist on chicken & waffles!
Add 1 tbsp olive oil to a large skillet, or dutch oven, over medium high heat, add the onions and fresh diced jalapenos, cook 3-5 minutes, add the garlic and cook for an additional minute.
Remove from the heat and set aside.
In a large bowl, combine the ground chicken and ground pork with the cooked onions, jalapeños and garlic.
Add the breadcrumbs, eggs, cilantro, ½ tsp cumin and ½ tsp salt.
Combine well without over mixing.
Form into approximately 24 golf ball sized meatballs.
Add the remaining tbsp olive oil to the large skillet in which the onions were cooked.
Place the skillet on the stove over medium high heat.
Add the meatballs and brown on each side for 1-2 minutes.
In a small bowl, whisk the honey and canned diced jalapenos with the remaining ½ tsp cumin and ½ tsp salt.
Pour over the meatballs.
Cover, reduce heat to low and simmer for 15 minutes.
Jalapeno Bacon Waffles
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt, set aside.
In a small bowl, combine the whisked egg, milk and melted butter.
Add the wet ingredients to the dry ingredients and mix well, then add the cooked bacon and minced jalapeños.
Plug in the Hamilton Beach Belgian Waffle Iron and set to 2.
When the green “ready light” comes on, pour the waffle batter into the iron and cook for 5-6 minutes.
Repeat until all of the waffle batter is gone.
Once the meatballs and waffles are both cooked, place one meatball between two waffle quarters. Place a small skewer in each of the meatball sliders, then drizzle with the honey jalapeño sauce from the meatball skillet.