Chinese Meatball Sliders with Pineapple Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Spread mayonnaise on the bottom half of each bun, then fill with some shredded lettuce and a meatball. Serve with the pineapple salad.