Chinese Meatball Sliders with Pineapple Salad

Total Time:
30 min
20 min
10 min

4 servings

  • Cooking spray
  • 2 tablespoons hoisin sauce
  • 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
  • 12 ounces ground pork
  • 2 tablespoons panko breadcrumbs
  • 1 scallion (white and light green parts only), sliced
  • 1 teaspoon grated peeled ginger
  • Kosher salt and freshly ground pepper
  • 1/4 small head green cabbage, roughly chopped
  • 2 small carrots, roughly chopped
  • 1/2 cup chopped pineapple
  • 1 tablespoon mayonnaise, plus more for the buns
  • 12 mini potato slider buns, split
  • Shredded romaine lettuce, for serving
  • 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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