Flavor pork meatball sliders with hoisin sauce, scallion and ginger. A tangy, creamy pineapple salad adds brightness and crunch.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 702 |
| Total Fat | 30 g |
| Saturated Fat | 9 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 29 g |
| Cholesterol | 63 mg |
| Sodium | 861 mg |
Reviews
Super delicious and easy to make. All I had was seasoned rice vinegar, and it was still great. I used Hawaiian rolls instead of potato rolls, but other than these two changes, followed recipe as directed. Family loved them. Would definitely make again.