In a large bowl add the meat, garlic powder, onion powder, chili powder, salt, egg, bread crums, and beer. stir until just combined (about two of three turns with your hands). Over handling the meat will make it tough and mealy.

Place bowl in the fridge for 1 hour and up to 1 day (this will help keep it’s shape during cooking.

Using a cookie scoop, make balls just smaller than a golf ball with the chilled meat.

Heat the olive oil in a skillet over medium high heat until very hot. Add the meat balls, pull the skillet back and forth over the burner to roll the meat balls around in the pan. Cook until meatballs are just starting to brown, about 5 minutes. Reduce heat and add the barbeque sauce, cover with a lid, cooking at a simmer until meatballs are glazed and sauce is very thick.

Place one to two meatballs inside slider buns. Serve warm.