Pot O’ Gold Guinness Sliders
Ingredients
Scale
- 24 frozen meatballs
- 1 cup smoky BBQ sauce
- ½ cup Guinness beer
- 12 Hawaiian rolls
- 6 slices Swiss cheese
- 2 to 3 tablespoons finely chopped pickles, optional
- Fresh chopped parsley, optional for garnish
Instructions
- In a medium saucepan, combine the frozen meatballs, BBQ sauce, and Guinness.
- Bring to a gentle simmer over medium-low heat. Cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens into a glossy, rich glaze that clings to the meatballs. It should look sticky and slightly reduced, not watery.
- Preheat the oven to 350°F. Line a 9-inch square baking dish with parchment paper.
- Slice the Hawaiian rolls in half horizontally, keeping them connected if possible. Place the bottom half in the prepared dish.
- Arrange the saucy meatballs evenly over the rolls. Spoon a little extra Guinness BBQ sauce over the top so every slider stays juicy.
- If using, sprinkle the chopped pickles evenly over the meatballs. They add a sharp, briny contrast that cuts through the sweetness of the rolls and the richness of the sauce.
- Layer the Swiss cheese slices over everything, covering the meatballs as evenly as you can.
- Place the roll tops back on and lightly press down.
- Bake for about 10 minutes, until the cheese is melted and the tops are lightly golden. If you want the tops extra toasty, bake uncovered the whole time. If you prefer softer rolls, tent loosely with foil for the first 5 minutes.
- Let cool for 5 minutes, then slice and serve warm.
Find it online: https://lifeandsprinkles.com/pot-o-gold-guinness-sliders/