Banh Mi Meatball Sliders

These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun!

Ingredients

Meatballs

1 lb. (16 oz) ground pork (or use 93/7 ground turkey)

⅓ cup each: finely chopped fresh basil, green onions (3-4 onions)

2 teaspoons minced garlic

1 tablespoon each: regular soy sauce, sriracha, white sugar

2 teaspoons cornstarch

Fine sea salt & pepper (1 tsp each)

Pickled Veggies

2 cups carrots cut into matchsticks

2 cups radishes, cut into matchsticks

¼ cup each: unseasoned rice vinegar, white sugar

For Serving

1 pkg. brioche slider buns, plus softened butter

1 English cucumber

Optional: 1 bunch fresh cilantro, jalapeños (thinly sliced)

Sauce

½ cup full-fat regular mayo

3 tablespoons freshly squeezed lime juice, plus 1/4 tsp zest

1 tablespoon sriracha sauce

Instructions

PREP: Preheat oven to 400 degrees F and prepare a dark-rimmed baking sheet by greasing it; no lining is necessary.

MEATBALLS: In a large bowl, combine all the ingredients for the meatballs. Knead the mixture until everything is well combined. With wet hands, take about 1 tablespoon and 1 teaspoon (or 30 grams) of the mixture and roll it into a ball. Place the meatballs on the prepared baking sheet and spray them generously with cooking spray. Bake for 15 minutes, then flip each meatball and bake for an additional 5-7 minutes or until nicely browned all over. Remove from the oven and set aside.

PICKLED VEGGIES: In a large wide-mouth jar or large bowl, add carrots and radishes. Top with vinegar, sugar, and 1 tsp fine sea salt. Add lid on jar and shake well. Shake well or toss with tongs every 10-15 minutes while preparing the rest of the dish.

SAUCE: Whisk all of the sauce ingredients together until smooth. Season with a pinch of salt, cover and chill in fridge until needed.

ASSEMBLE: Butter buns and toast in a dry skillet. Add sauce to both sides of bun. Top with a big scoop of pickled veggies, thinly sliced cucumbers, jalapeños, a few sprigs of cilantro, and meatball(s). Sandwich together and enjoy promptly!

Notes

Note 1: Prep ahead: If you have the time, make the pickled veggies and sauce a day or two ahead. They'll get more flavorful and it helps break up the cooking time!

Note 2: Meatball consistency: Don't over-mix the meatball mixture, or it can become tough. Additionally, wetting your hands makes rolling the meatballs easier and less messy.

Note 3: Uniform size: Use a cookie scoop or a food scale to measure out meatball portions for uniform size, ensuring they cook evenly. Tightly compress the meatballs to keep them from falling apart.

Nutrition information does not include the bun.

Nutrition