Banh Mi Meatball Sliders
These tasty sliders bring all the bright and tangy flavors of a classic banh mi into a fun, shareable bite.
recipesbynani.comThere is something so special about the combination of savory pork and crisp pickled vegetables. These sliders are one of my favorite ways to feed a crowd because they are packed with personality and always disappear from the table quickly.
My biggest tip is to make sure your pickled vegetables sit in the vinegar mixture for at least thirty minutes before serving. That extra time lets the flavors soak in so you get that perfect zesty crunch in every single bite.
🧺 Ingredients
- 1 pound ground pork
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/4 cup rice vinegar
- 1 tablespoon sugar (for pickling)
- 6 slider buns
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- Fresh cilantro leaves
👩🍳Instructions
- 1
In a small bowl, whisk together the rice vinegar and the tablespoon of sugar until the sugar dissolves. Add the carrots and cucumbers, then set them aside to pickle while you make the meatballs.
- 2
In a mixing bowl, combine the ground pork, minced garlic, fish sauce, soy sauce, sugar, and black pepper. Mix everything together gently with your hands.
- 3
Shape the pork mixture into small meatballs that fit your slider buns. Heat a skillet over medium heat and cook the meatballs until they are browned and cooked all the way through.
- 4
Mix the mayonnaise and sriracha together in a small bowl to make a spicy sauce.
- 5
To assemble, slice your buns and toast them if you like. Spread the spicy mayo on the buns, place a meatball inside, and top with the pickled vegetables and fresh cilantro.
💡 Tips
Store the pickled vegetables and cooked meatballs separately in the fridge for up to three days. When you are ready to eat, just warm up the meatballs and assemble your fresh sliders.
Made this recipe? Let us know how it went.
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