Thai Chili Meatball Sliders with Peanut Slaw. Sticky sweet, amazingly fragrant meatballs in Thai chili sauce, served in fluffy buns over a killer easy peanut butter Asian coleslaw.
4green onionschopped (white and light green parts only)
For the sliders
6small sub rolls
½cupchopped green onions
½cupchopped peanuts
Instructions
Combine all of the Thai Meatball ingredients in a slow cooker EXCEPT the cornstarch. Set heat on low, and let it go 6 to 8 hours. Or 10. Whatever. Dissolve the cornstarch in 1 Tablespoon water and add to the sauce. Let the mixture thicken 15-20 minutes.
Meanwhile, prepare the slaw. Combine all the ingredients for the dressing (everything from peanut butter through the lime juice) in a bowl. Toss in the coleslaw, cilantro, and green onion to coat. Set aside in the fridge to chill for a couple hours and let flavors combine.
Once everything is awesome, slice the sub rolls. Add a layer of Asian coleslaw, then meatballs. Garnish with green onions and peanuts. Yields: 6 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!