Chinese Meatball Sliders with Pineapple Salad
By á-161741
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
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-meatball-sliders-with-pineapple-salad.html?oc=linkback
Details
Preparation
Step 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. 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. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-meatball-sliders-with-pineapple-salad.html?oc=linkback
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