Hawaiian Meatball Sliders with Jicama Slaw
Try this Hawaiian Meatball Sliders with a Jicama Slaw recipe.
Try this Hawaiian Meatball Sliders with a Jicama Slaw recipe.
- salt and pepper to taste
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1/4 tsp salt
- 1/4 cup packed brown sugar
- 3 garlic cloves minced
- 2 tsp cornstarch
- 1/4 tsp black pepper
- meatballs:
- 1 tbsp mayonnaise
- 1 lb ground beef
- 1 1/2 tsp garlic powder
- 2 tbsp milk
- 1 tbsp lime juice
- 2 tbsp apple cider vinegar
- 1/2 cup pineapple juice
- 2 tbsp soy sauce
- 1 tsp ground ginger
- 2 green onions finely chopped
- 2 tbsp low sodium soy sauce
- 1 cup shredded pepper jack cheese
- 1/4 cup panko breadcrumbs
- 4-6 sub rolls (i used portuguese rolls)
- 4 pineapple rings caramelized in a small skillet for several m sliced in half
- 1/2 b ground pork
- 1/3 cup dried minced onion
- 2 tbsp pineapple juice
- polynesian sauce:
- 1 tsp sriracha sauce (more to taste i used 1 1/2)
- 1 1/2 tsp freshly grated ginger
- sweet chili pineapple mayo:
- 1 tsp asian sweet chili sauce
- 1/2 sp sriracha sauce
- 1 1/2 tbsp 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 mat
- 1 cup jicama sliced into thin matchsticks
- 1 tbsp pineapple juice
- 1 tsp rice vinegar (can use apple cider vinegar if desir
- Carbohydrate 191.645232280854 g
- Cholesterol 950.295623217752 mg
- Fat 210.985482121023 g
- Fiber 15.1901235245258 g
- Protein 237.453148757264 g
- Saturated Fat 85.0889192361506 g
- Serving Size 1 1 recipe (1752g)
- Sodium 4692.96525925768 mg
- Sugar 176.455108756328 g
- Trans Fat 44.4076768211367 g
- Calories 3617 calories
Step-by-step
- 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
Aloha from my Kitchen! My Hawaiian Meatball Sliders
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a monumental task. Between work deadlines, school pick-ups, and the never-ending cycle of laundry, sometimes the easiest option seems like takeout. But last weekend, I decided to tackle something a bit more ambitious, and the result was these incredible Hawaiian Meatball Sliders. They were so flavorful and surprisingly easy to make, even on a busy Saturday afternoon. The sweet and savory combination of the Polynesian sauce, juicy meatballs, and crisp jicama slaw was a total game-changer.
The recipe, which I adapted from a trusted online source, was surprisingly straightforward. The meatballs themselves were a simple blend of ground beef and pork, infused with garlic, ginger, and just the right amount of spice. The Polynesian sauce, a vibrant mix of brown sugar, pineapple juice, soy sauce, and a touch of vinegar, added the perfect balance of sweetness and tang. I loved how the meatballs simmered gently in the sauce, absorbing all the delicious flavors. The jicama slaw was a refreshing contrast to the richness of the meatballs, providing a delightful crunch and a hint of lime. And the sweet chili pineapple mayo? Let’s just say it elevated the entire experience.
What truly surprised me was how much my family loved these sliders. Even my picky eaters devoured them, and we had leftovers for lunch the next day! This recipe has become my go-to for special occasions and even busy weeknights. The preparation is easy, the flavors are unforgettable, and most importantly, it brings my family together around a shared meal. Making time for these kinds of moments is what it’s all about. I've modified the recipe slightly, opting for a smaller batch, perfect for a family of four, and replaced some of the ingredients with readily available alternatives. I'll share my tweaked version below. Give it a try; you won't regret it!
Tips and Tricks for Success:
Meatball Magic: Don't overwork the meatball mixture. Gentle mixing is key to preventing tough meatballs. Using a cookie scoop ensures consistent size and even cooking.
Sauce Perfection: The Polynesian sauce is best made ahead of time to allow the flavors to meld. Simmering the meatballs in the sauce not only cooks them but also infuses them with incredible flavor.
Slaw Savvy: The jicama slaw is best made a few hours ahead to allow the flavors to blend. This allows the jicama to soften slightly, enhancing its texture.
Mayo Masterpiece: The sweet chili pineapple mayo is the perfect finishing touch. Feel free to adjust the amount of sriracha to suit your spice preference.
Slider Strategy: Toasting the slider buns is crucial for adding a bit of texture and preventing them from getting soggy. I prefer broiling them briefly with the cheese for a perfectly golden brown finish.
Creative Cuisine: Feel free to customize these sliders to your liking! You can add other vegetables to the slaw, experiment with different types of cheese, or use your favorite slider buns.
Serving Suggestions: Serve these Hawaiian Meatball Sliders warm, with a side of rice and your favorite tropical beverage. They're also great for parties and potlucks.
Beyond the Bite: This recipe isn't just about the delicious food; it’s about the experience of creating something special for your loved ones. It’s about the joy of sharing a meal, the satisfaction of a job well done, and the warm feeling that comes from bringing people together.
So, what are you waiting for? Grab your ingredients, put on some Hawaiian music, and get ready to create a culinary masterpiece that will impress your family and friends. Mahalo!
