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Buffalo Meatball Sliders

15 minutes
7-10 minutes


For the Sliders
OZO™ Plant-Based Italian Style Meatballs 12 Oz.
Buffalo-style hot sauce ½ Cup
Potato slider buns, sliced and toasted 12 Buns
For Topping
Crumbled blue cheese 4 Oz.
Unsweetened whole milk yogurt ¼ Cup
Fresh lemon juice 2 Tablespoons
Lemon zest ½ Teaspoon
Kosher salt ¼ Teaspoon
Ground black pepper ¼ Teaspoon
Coleslaw mix 3 Cups
Plant-based Italian Style Meatballs


Step 1
In a medium mixing bowl, add blue cheese, yogurt, lemon juice, lemon zest, salt, and pepper, and whisk to combine. Adjust seasoning to taste.
Step 2
Add coleslaw mix to the bowl and toss to coat. Cover with plastic wrap and refrigerate until the sliders are ready to be assembled.
Step 3
Preheat oven to 375°F.
Step 4
Place thawed meatballs on a lined or nonstick sheet pan and cook to an internal temperature of 165°F, about 7-10 minutes.
Step 5
Remove from oven and place in a medium mixing bowl. Toss with buffalo sauce.
Step 6
For assembly, spoon slaw onto the base of a slider bun. Top with a meatball, crumbled blue cheese, and the other bun half, and stick a toothpick through the center. Repeat with remaining meatballs.
Step 7
Serve immediately and enjoy!

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