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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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5 from 1 vote

Hawaiian Meatball Sliders with a Jicama Slaw

These Hawaiian meatball sliders are juicy, cheesy, sweet with a little spicy kick, and topped off with a crunchy and flavorful jicama slaw!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Entree
Servings: 4 -6 servings

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