Beyond Meatball Sliders

1: Pre-heat an oven to 450 degrees.

2: Sauté yellow onion in a medium high cast iron pot or dutch oven for 2-3 minutes with some olive oil, salt, and pepper.

3: Add poblanos and sauté for another 2 minutes.

4: Add Serranos and sauté for another minute.

5: Turn off heat, add garlic, and sauté in the still hot pan for another 30 seconds.

6: Add sautéed veggies to the 2 packages of Beyond ground meat and Italian sausage and mix together until well-combined.

7: Roll into meatballs and place on an elevated baking tray.

8: Bake in the oven for 40 minutes.

9: While meatballs are cooking, put the same pot back over medium high heat with some olive oil.

10: Add tomato paste and smoked paprika, then mix in.

11: Pour in a little vegetable broth and stir in until it resembles a creamy paste.

12: Pour in the rest of the stock and bring to a boil.

13: Add in the remaining ingredients except for the tapioca starch, stir together, and then bring back to a boil.

14: Pour in tapioca starch slurry and mix until combined.

15: Continue to boil until the sauce thickens to your desired consistency.

16: Add meatballs and sauce to a crockpot.

17: Place meatballs on slider buns with sauce and pickles and dig in.