Mix Angus ground beef, garlic salt, allspice, ginger, paprika, cinnamon, nutmeg, onion powder, pepper, parsley and honey.
Make 8 even balls. Place on a plate or in a glass bowl, cover with kitchen plastic and refrigerate for 30 minutes.
Wash and slice purple and white cabbage, shred carrot. Set aside
Mix honey mustard with orange juice and orange zest. Slowly add olive oil and mix until well integrated. Add salt and pepper to taste.
Pour vinaigrette over the vegetables. Mix, refrigerate.
Heat up your grill. As I mentioned before, for this recipe I used a cast iron pan grill over medium-high heat.
Flatten the meatballs and grill 8 minutes one side, then 4 minutes on the other side, or until cooked through depending on your grill.
Heat up or grill the slider buns if you like. Add some mayo, add a cooked Jamaican jerk patty and top with the crunchy coleslaw.