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.
Ingredients
For the Thai Chili Meatballs
- 1 cup Thai chili sauce
- ¼ cup hoisin sauce
- ½ cup soy sauce
- ½ 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
- ¼ c chopped fresh cilantro
- 4 green onions chopped (white and light green parts only)
For the sliders
- 6 small sub rolls
- ½ cup chopped green onions
- ½ cup chopped 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!