Name: Smoky Barbecue Turkey Sliders
Prep time: 10 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 1 pound ground turkey; 0.5 cup rolled oats; 0.25 cup hickory brown sugar barbecue sauce (such as Sweet Baby Ray's®); 2 teaspoons hickory smoke seasoning (such as Savory Spice® Red Rocks); 1 teaspoon granulated onion; 0.25 cup water; 1 teaspoon Worcestershire sauce; 1 teaspoon tamari sauce; 6 brioche buns, halved; 3 slices three pepper Colby Jack cheese (such as Boar's Head), quartered, or to taste; 0.33 cup crispy fried onions, or to taste; 2 tablespoons hickory brown sugar barbecue sauce (such as Sweet Baby Ray's®), or to taste

Ready in: 55 mins

Serves: 6 servings

Ingredients: 12

Experience the robust flavors of these delectable turkey meatball sliders adorned with tangy barbecue sauce, crunchy crispy onions, and zesty Colby Jack cheese. An irresistible treat for any occasion.

Ingredients

1	pound ground turkey
¹⁄₂	cup rolled oats
¹⁄₄	cup hickory brown sugar barbecue sauce (such as Sweet Baby Ray's®)
2	teaspoons hickory smoke seasoning (such as Savory Spice® Red Rocks)
1	teaspoon granulated onion
¹⁄₄	cup water
1	teaspoon Worcestershire sauce
1	teaspoon tamari sauce
6	brioche buns, halved
3	slices three-pepper Colby-Jack cheese (such as Boar's Head), quartered, or to taste
¹⁄₃	cup crispy fried onions, or to taste
2	tablespoons hickory brown sugar barbecue sauce (such as Sweet Baby Ray's®), or to taste

Instructions

For preparing the sliders
1.	Combine ground turkey, rolled oats, hickory brown sugar barbecue sauce, hickory smoke seasoning, and granulated onion in a small bowl. Mix thoroughly and shape the mixture into 1 1/2-ounce meatballs.
2.	Preheat the oven to 350°F (175°C).
3.	In a 9x9-inch casserole dish, combine water, Worcestershire sauce, and tamari sauce. Arrange the meatballs in the dish.
4.	Bake in the preheated oven until the meatballs are no longer pink in the centers, approximately 45 minutes. Optionally, toast the brioche buns until they turn golden brown.
5.	Serve the meatballs on the buns. Top each with a quarter piece of three-pepper Colby-Jack cheese, crispy fried onions, and a drizzle of hickory brown sugar barbecue sauce.