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Thai Chili Meatball Sliders with Peanut Slaw http://wp.me/p4qC4h-3Di

Thai Chili Meatball Sliders with Peanut Slaw

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.

Course Main Course
Cuisine asian, party food, Thai
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6
Author Erica

Ingredients

For the Thai Chili Meatballs

  • 1 cup Thai chili sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup soy sauce
  • 1/2 cup raw turbinado sugar
  • 3 Tbs rice vinegar
  • 1 Tbs fresh grated ginger
  • 1 Tbs toasted sesame oil
  • 4 green onions chopped (white and light green parts only)
  • 2 large cloves garlic minced
  • 1 24 oz bag Cooked Perfect Turkey Meatballs
  • 1 Tbs cornstarch

For the Peanut Slaw

  • 2 Tbs peanut butter
  • 1 Tbs Chinese spicy mustard
  • 1 Tbs toasted sesame oil
  • 1 Tbs reduced sodium soy sauce
  • 1 tsp freshly grated ginger
  • 2 tsp honey
  • juice of 1 lime
  • 10 oz cabbage coleslaw
  • 1/4 c chopped fresh cilantro
  • 4 green onions chopped (white and light green parts only)

For the sliders

  • 6 small sub rolls
  • 1/2 cup chopped green onions
  • 1/2 cup chopped peanuts

Instructions

  1. 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.
  2. 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.
  3. 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.