Curried meatballs, cherry peppers, and Thai basil come together between two buttery toasted slices of French bread on these flavorful little sliders. For a variation of this recipe, try swapping out the red curry for yellow curry and add crushed peanuts, pickled bamboo shoots, and a citrusy carrot slaw. You can also use a green curry base and a few more toppings like fresh bean sprouts, a few sprigs of mint and cilantro, and a squeeze of fresh lime juice.
This colorful spread is a perfect game day appetizer and can even be made into a fun DIY bar. Just set all the sides in cute little bowls and have the meatballs constantly simmering in small crock pots. It's easy, fun, and obviously – it tastes awesome!
- In a small sauce pan over medium heat, add your curry sauce and stir for a few minutes until the sauce is heated through. Once the sauce is hot, add the meatballs and let simmer over low heat for about 10 minutes until the meatballs are heated through.
- Meanwhile, heat a pan over medium and add the butter. Once the butter starts to melt and begins to bubble, add the french bread and let the slices brown for a few minutes until they're toasted and buttery.
- Flip and repeat so that the other side is equally browned and golden. Set aside.
- Lay three of the toasted baguette rounds down. With a slotted spoon, transfer the meatballs to the bread so that each slice has two saucy meatballs on them. Now add the cherry peppers and the Thai basil leaves. Finish by adding the top piece of bread and then serve.