These Banh Mi Meatball Sliders combine juicy, tender meatballs with the tangy crunch of pickled veggies, and a kick of sauce all packed in a slider bun!
PREP: Preheat oven to 400 degrees F and prepare a dark-rimmed baking sheet by greasing it; no lining is necessary.
MEATBALLS: In a large bowl, combine all the ingredients for the meatballs. Knead the mixture until everything is well combined. With wet hands, take about 1 tablespoon and 1 teaspoon (or 30 grams) of the mixture and roll it into a ball. Place the meatballs on the prepared baking sheet and spray them generously with cooking spray. Bake for 15 minutes, then flip each meatball and bake for an additional 5-7 minutes or until nicely browned all over. Remove from the oven and set aside.
PICKLED VEGGIES: In a large wide-mouth jar or large bowl, add carrots and radishes. Top with vinegar, sugar, and 1 tsp fine sea salt. Add lid on jar and shake well. Shake well or toss with tongs every 10-15 minutes while preparing the rest of the dish.
SAUCE: Whisk all of the sauce ingredients together until smooth. Season with a pinch of salt, cover and chill in fridge until needed.
ASSEMBLE: Butter buns and toast in a dry skillet. 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 meatball(s). Sandwich together and enjoy promptly!
Video
Notes
Note 1: Prep ahead: 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!Note 2: Meatball consistency: Don't over-mix the meatball mixture, or it can become tough. Additionally, wetting your hands makes rolling the meatballs easier and less messy.Note 3: Uniform size: 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.Nutrition information does not include the bun.