Recipe courtesy of Food Network Kitchen
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Chinese Meatball Sliders with Pineapple Salad
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Combine 1 tablespoon hoisin sauce and 1 teaspoon rice vinegar in a small bowl; set aside.

Combine the pork, panko, the remaining 1 tablespoon hoisin sauce, the scallion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. With dampened hands, roll the mixture into twelve 1 1/2-inch meatballs; transfer to the prepared baking sheet. Bake, turning once, until browned and cooked through, 5 to 6 minutes per side. Remove from the oven and brush with the reserved hoisin sauce mixture.

Meanwhile, combine the cabbage, carrots and pineapple in a food processor. Add the remaining 2 tablespoons rice vinegar, the mayonnaise and 1/2 teaspoon salt and pulse until roughly chopped.

Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad.

Photograph by Andrew Purcell

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