Ingredients
8brioche slider rolls
1lbground turkey,preferably dark meat
¼cupyellow onion,finely diced
1large egg
½tspfreshly ground black pepper
2tspkosher salt
2tspgarlic,minced
½cupketchup
½cupbbq sauce
½cuplow moisture mozzarella,shredded
8green olives,small pimiento stuffed, halved crosswise
Preparation
Use a paring knife to cut out the center of a slider bun, leaving a ¼-inch border around the edge. Remove the bread from the center of the bun and place it in a food processor.
Use your fingers to press the remaining bread to the bottom or sides of the bun to make a mini bread bowl. Set the bread bowl on a baking sheet and repeat with the remaining buns.
Pulse the bread in the food processor for 20 to 30 seconds until it breaks down into fine bread crumbs. Set aside ½ cup of the bread crumbs and transfer the rest, about 1 cup to a resealable bag and freeze for another use.
Preheat the oven to 400 degrees F. Grease the foil pieces with nonstick spray. Set aside.
In a medium bowl, combine the ground turkey, reserved ½ cup bread crumbs, onion, egg, pepper, salt, and garlic. Gently mix until well combined.
Using a 2-ounce ice cream scoop, scoop 8 meatballs onto the prepared baking sheet and roll them into balls. Chill for 30 to 60 minutes to set.
In a medium bowl, mix together the ketchup and barbeque sauce.
Roll the foil squares into strips.
Remove the meatballs from the refrigerator. Lay a foil strip over the top of each meatball, down the center. Press the foil down the center of the meatball to create an indentation that resembles a brain.
Brush the meatballs with the sauce.
Using a toothpick, add some texture to the sides of each meatball by pressing the side of the toothpick into the meat to create grooves and ridges.
Bake the meatballs for 18 to 20 minutes or until the sauce begins to lightly brown on top and the internal temperature reaches 165 degrees F.
Scoop ½ tablespoon of sauce into the bottom of each prepared slider bun. Top the sauce with 1 tablespoon of grated mozzarella cheese.
Gently tuck a meatball into the hole in the bun, making sure only a small amount, about ¼-inch of the meatball, is inside the bun. Brush the tops with more sauce.
Bake for 10 minutes or until the sauce has set and the bread is toasted.
Cut 8 of the toothpicks in half. Insert the ends of the toothpick halves into the rounded side of the halved olives.
Remove the sliders from the oven and add the eyes by pushing the ends of the toothpicks with the olives into the side of the sliders.
Serve immediately, being careful to remove the toothpicks before consuming. Enjoy!
