Banh Mi Meatball Sliders

Mouth-watering slider brimming with succulent banh mi meatballs and crisp vegetables, fully assembled and ready to delight.

5 from 1 vote

Banh Mi Meatball Sliders bring together juicy meatballs, tangy pickled veggies, and a zesty sauce, all in a slider bun for a flavor-packed bite!

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Asian, Healthy

Keyword: banh mi meatball, banh mi meatball sliders, banh mi meatballs

Servings: servings

Author: Chelsea Lords

Cost: $15.21

Equipment

Large sheet pan (15" x 21") dark rimmed
Wide-mouth Mason Jar or large bowl

Ingredients

Cooking spray

Meatballs

1 pound ground pork or 93/7 ground turkey
1/3 cup finely chopped fresh basil
1/3 cup finely chopped green onions 3 to 4 onions
2 teaspoons minced garlic
1 tablespoon soy sauce
1 tablespoon Sriracha
1 tablespoon granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon pepper

Pickled Veggies

2 cups carrots cut into matchsticks
2 cups radishes cut into matchsticks
1/4 cup unseasoned rice vinegar
1/4 cup granulated sugar

For Serving

1 package brioche slider buns plus softened butter
1 English cucumber
1 bunch fresh cilantro optional
Jalapeños thinly sliced, optional

Sauce

1/2 cup mayo
2 limes
1 tablespoon Sriracha

US - Metric

Instructions

Preheat oven to 400°F and grease a dark-rimmed sheet pan; no lining is necessary. Zest lime with zester to get 1/4 teaspoon zest and juice both limes to get 3 tablespoons lime juice. Set aside.
In a large bowl, combine all ingredients for the meatballs. Don’t overmix. Knead mixture until well combined. With wet hands, take about 1 tablespoon and 1 teaspoon (30 grams) of the mixture and roll it into a ball (see note 1). Place meatballs on the prepared sheet pan and spray them generously with cooking spray. Bake 15 minutes, then flip each meatball and bake for another 5–7 minutes or until nicely browned. Remove from oven and set aside.
In a large wide-mouth jar or large bowl, add carrots and radishes. Top with vinegar, sugar, and 1 teaspoon salt. Seal and shake well. Shake well or toss with tongs every 10–15 minutes while preparing the rest of the dish (see note 2).
Whisk all sauce ingredients together until smooth, including lime zest and lime juice. Season with a pinch of salt, cover, and chill in fridge until needed.
Butter buns and toast in a dry pan. Add sauce to both sides of bun. Top with a big scoop of pickled veggies, thinly sliced cucumbers, jalapeños, a few sprigs of cilantro, and meatballs. Sandwich together and enjoy promptly!

Video

Notes

Note 1: Use a cookie scoop or a food scale to measure out meatball portions for uniform size, ensuring they cook evenly. Tightly compress the meatballs to keep them from falling apart.

Note 2: If you have the time, make the pickled veggies and sauce a day or two ahead. They’ll get more flavorful and it helps break up the cooking time!

Nutrition Note: Nutrition information does not include the bun.

Storage: These sliders are best enjoyed fresh. If you have leftovers, store slider components separately: meatballs in an airtight container in the fridge (3–4 days) or freezer (up to 3 months), pickled veggies in the fridge (5–7 days), sauce in the fridge (up to a week), and buns at room temperature (a few days) or in the freezer (up to 3 months). For best freshness and texture, assemble sliders right before serving.

Nutrition