Asian Meatball Sliders with Spiced Pickles

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These tender and tangy Asian Meatball Sliders with Spiced Pickles are perfect for game days and fuss-free dinners. They can be made ahead and frozen to always have on hand!

Meatballs are a great way to explore combinations of flavors. These Asian-influenced tasty bites have lots of garlic, ginger, soy sauce, sesame oil, parsley, cilantro, and honey to flavor the ground beef and pork.

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The recipe makes about 50 tablespoon-size meatballs, and can be easily halved if you’d like to make a smaller amount. But remember, these freeze beautifully so you might as well go for the whole batch.

Asian Meatballs Formed and Ready to Bake

Asian Meatball Sliders with Spiced Pickles

After about ten minutes in the oven, you’ll have a tray of tender meatballs ready for a glazy coating in a sweet and tangy sauce. Serve the sliders with homemade spiced up pickles for extra flavor and crunch. They’re a cinch to make with a handheld mandoline to get consistent, super thin slices. Enjoy!

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Be sure to check out these other super delish snacking recipes!

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Essential kitchen tools used in this recipe

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Recipe

Asian Meatball Sliders with Spiced Pickles

Tender Asian meatballs with a sweet and salty glaze pair perfectly with garlicky, spiced pickles.
Course Appetizer, Main Course, Snack
Cuisine Asian
Keyword asian meatball recipe, game day food, meatball sliders
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 50 meatballs
Author Kim Peterson

Ingredients

Pickles

  • cup rice or white wine vinegar
  • cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon grated garlic, about 3 cloves
  • ½-1 teaspoon crushed red pepper flakes
  • 1 English cucumber, cut into ⅛-inch thick slices (about 2 cups)

Meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 1 egg
  • ½ cup Panko breadcrumbs
  • 1 tablespoon grated garlic, about 3 cloves
  • 1 tablespoon dried parsley
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon coarse ground pepper

Sauce

  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon freshly grated ginger
  • ¼ teaspoon ground black pepper

To Serve

  • 2 dozen slider rolls or Chinese steamed buns
  • Boston or red leaf lettuce
  • Green onions, thinly sliced
  • Sesame seeds

Instructions

Pickles

  • In a medium saucepan, combine vinegar, water, brown sugar, garlic, and pepper flakes. Bring mixture to a boil over medium-high heat.
  • Remove from heat and add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. (Pickles can be made 3 days ahead. Cover and refrigerate.)

Meatballs

  • Preheat oven to 400°F.
  • Mix all meatball ingredients in a large bowl with your hands until combined.
  • Roll mixture into meatballs, a scant tablespoon each, and place on large, rimmed baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)
  • Bake 9-11 minutes. Meatballs should be browned on the outside and cooked through.

Sauce

  • While meatballs are baking, combine soy sauce, honey, and sesame oil in a small saucepan.
  • Bring the mixture to a boil, reduce heat and simmer until slightly thickened, 3-5 minutes.
  • Remove from heat and stir in cilantro, ginger, and black pepper.

To Serve

  • Place warm meatballs in a large bowl. Pour enough sauce over to coat.
  • Line slider rolls with lettuce, place 2-3 meatballs on top along with pickles. Garnish with thinly sliced green onions and sesame seeds, if desired.
  • Meatballs can also be served in lettuce cups without the rolls. Pass remaining sauce separately.

Notes

Meatballs can be frozen before or after baking. Freeze in a single layer on a baking sheet. Once frozen, place in a freezer bag for up to 3 months. Thaw before baking.