Molly Yeh's Sticky, Sweet & Savory Char Siu Meatball Sliders

By Food Network · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C) with racks in the middle and upper third. Line a rimmed baking sheet with parchment.
2. In a large bowl, combine the beef, pork, panko, egg, scallions, garlic, ginger, hoisin, ketchup, soy sauce, sesame oil, five-spice and salt. Mix with clean hands until evenly combined. The mixture can be made a day ahead and refrigerated.
3. Form 12 equal meatballs and place them on the lined sheet. Bake on the middle rack until browned and cooked through, about 15 minutes.
4. While the meatballs bake, stir the hoisin, ketchup, rice vinegar, honey, five-spice and sesame oil in a small bowl until smooth.
5. When the meatballs come out, raise the oven to broil. Brush the meatballs generously with the glaze and broil on the upper rack until the tops are shiny and glazed, 1 to 2 minutes, watching closely.
6. Toss the coleslaw mix with the lime juice and salt in a medium bowl.
7. Spread a little sriracha mayo on the cut side of each toasted roll. Top each with a spoonful of slaw, then a meatball and cilantro leaves. Serve immediately.

Summarized from Food Network's video. Watch it for the details.

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