Hawaiian Meatball Sliders with a Jicama Slaw
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 -6
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Course
Main Course
Hawaiian Meatball Sliders with a Jicama Slaw
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These Hawaiian meatball sliders are juicy, cheesy, sweet with a little spicy kick, and topped off with a crunchy and flavorful jicama slaw!
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Ingredients
- 4-6 sub rolls I used portuguese rolls
- 4 in pineapple rings caramelized a small skillet for several minutes, sliced in half
- 1 cup shredded pepper jack cheese
- MEATBALLS:
- 1 lb ground beef
- lb ½ ground pork
- 1/3 cup dried minced onion
- 1 egg beaten
- 2 Tbsp milk
- 2 Tbsp low sodium soy sauce
- 2 Tbsp pineapple juice
- 1/4 cup panko breadcrumbs
- 1 tsp ground ginger
- 1 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- POLYNESIAN SAUCE:
- 1/2 cup pineapple juice
- 1/4 cup packed brown sugar
- 2 Tbsp apple cider vinegar
- 2 Tbsp soy sauce
- 1 tsp Sriracha sauce (more to taste I used 1 ½)
- 2 tsp cornstarch
- 1 1/2 tsp freshly grated ginger
- 3 cloves garlic minced
- SWEET CHILI PINEAPPLE MAYO:
- 1/4 cup mayonnaise
- 1 tsp Asian Sweet Chili Sauce
- tsp ½ Sriracha sauce
- 1 Tbsp ½ pineapple juice
- JICAMA AND SUGAR SNAP PEA SLAW:
- 12 sugar snap peas ends trimmed, sliced into thin matchsticks
- 1 cup red cabbage sliced
- 1 small carrot peeled and shredded or sliced into thin matchsticks
- 1 cup Jicama sliced into thin matchsticks
- 2 green onions finely chopped
- 1 Tbsp mayonnaise
- 1 Tbsp pineapple juice
- 1 Tbsp lime juice
- 1 tsp rice vinegar can use apple cider vinegar if desired
- salt and pepper to taste
Instructions
- MEATBALLS:
- Preheat oven to 450 degrees and line a baking sheet with aluminum foil (nonstick if you have it). Set aside.
- To a large mixing bowl, add all meatball ingredients and use your hands to mix until thoroughly combined.
- Use a 1" cookie scoop and roll the meat mixture into balls. Alternatively, you can just shape them into golfball sized balls.
- Place on prepared baking sheet and bake for 13-15 minutes.
- POLYNESIAN SAUCE:
- In a mixing bowl, add the brown sugar, pineapple juice, vinegar, soy sauce and cornstarch, and whisk to combine.
- Heat a little olive oil in a large skillet over MED heat. Add ginger and garlic and saute for 1 minute. Pour in sauce and simmer.
- Reduce heat to MED-LOW and add the partially baked meatballs to the sauce. Simmer for 5 minutes and roll the meatballs around in the simmering sauce every so often.
- JICAMA AND SUGAR SNAP PEA SLAW:
- To a large bowl, whisk together the mayo, pineapple juice, lime juice, and vinegar until combined. Add in chopped slaw ingredients and toss together. Refrigerate until ready to use.
- SWEET CHILI PINEAPPLE MAYO:
- Add all ingredients to a small bowl and whisk together to combine. Set aside.
- TO MAKE THE SLIDERS:
- Slice rolls in half lengthwise, spread sweet chili pineapple mayo on the bottom half, lay the sliced pineapple on top of the mayo.
- Top pineapple with several meatballs that are coated in the Polynesian sauce, and sprinkle pepper jack cheese over the top.
- Spread a new piece of foil on the baking sheet and place slider bun bottoms on the baking sheet. Broil for several minutes, until cheese is bubbly and golden brown.
- Top the sliders with a bit of the slaw, spread more mayo on the top half of the bun and add it to the top to finish your slider
Notes
- ** Recipe adapted from CARLSBAD CRAVINGS
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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