ciabatta rolls (3 oz. each), split horizontally
pounds 93-percent-lean ground beef
tablespoons hoisin sauce
cup grated onion
teaspoons olive oil
ounces Brussels sprouts, shredded
tablespoon cider vinegar
Pull out some of the bread from the top half of each ciabatta roll; tear into small pieces and place in a medium bowl. Drizzle with 2 tbsp. water to moisten. Mix in the beef, 4 tbsp. hoisin sauce and the onion. Form into 16 golf ball/size balls. In a medium nonstick skillet, heat 1 tsp. oil over medium-high. Add the Brussels sprouts and cook, stirring occasionally, until wilted and lightly browned in spots, 5 to 6 minutes. Stir in the honey and vinegar. Season with salt and pepper and remove from the heat. In a large nonstick skillet, heat the remaining 2 tsp. oil over medium. Add the meatballs and cook, turning every 2 minutes, until browned all over and cooked through, about 10 minutes. Add the remaining 2 tbsp. hoisin. Cook, turning the meatballs to coat, about 30 seconds. Divide the roll bottoms among 4 plates. Top with the Brussels sprouts mixture, the meatballs, any sauce left in the skillet and the roll tops.