Char Siu Meatball Sliders
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 424
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 17 g
- Cholesterol
- 58 mg
- Sodium
- 732 mg
These meatballs stuff the flavors of Cantonese-style BBQ pork in an easier to eat and make application. They’re sweet, sticky and totally addictive. The sliders are built with crunchy slaw and sriracha mayo on potato bread. Molly loves everything about these – especially the fact that they fit right in your hand.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 424
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 17 g
- Cholesterol
- 58 mg
- Sodium
- 732 mg
Ingredients
Meatballs:
Glaze:
Slaw:
To Serve:
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Directions
- Place oven racks in the middle and upper third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment and set aside.
- For the meatballs: In a large mixing bowl, combine the beef, pork, panko, egg, scallions, garlic, ginger, hoisin, ketchup, soy sauce, sesame oil, five spice and salt. Using clean hands, mix well until evenly combined. (The meat mixture can be made a day ahead and refrigerated.)
- Form into 12 equal-sized meatballs and place on the prepared baking sheet. Bake on the middle rack until browned and cooked through, about 15 minutes.
- Meanwhile, for the glaze, stir the hoisin, ketchup, rice vinegar, honey, five spice and sesame oil in a small bowl until smooth.
- Once the meatballs are out of the oven, increase the heat to broil.
- Brush the meatballs generously with the glaze. Broil on the upper rack until the tops are shiny and glazed, 1 to 2 minutes, watching them carefully as broilers vary.
- For the slaw: In a medium mixing bowl, toss the slaw mix with the lime juice and salt.
- To assemble: Spread the slider rolls with a little sriracha mayo on each cut side. Top each with a spoonful of slaw mix. Top with a meatball and cilantro leaves and serve immediately.
- These are best eaten as soon as they are made, but leftovers will keep covered in the refrigerator for a day.
