Meatball sliders are the ultimate party food but they also make a fantastic dinner option too. When you combine meatball sliders on Hawaiian rolls with a tangy, pineapple teriyaki sauce, it won’t matter when you serve them because everyone will beg for more.
As winter fades and the temperatures rise, our menus adjust. Whether you’re a busy parent looking for a savory recipe to dazzle your crew, or you want to try producing something fun in your kitchen – these meatball sliders bursting with rich tropical flavors are a great option for warmer days.
When I think of spring food – I think of colors, contrast, and variety. Those descriptions fit these sliders because there is nothing boring about this recipe. You can create a savory dish in no time simply by combining meatballs with a rich sauce created from an array of ingredients.
This recipe is great because you can either follow my directions to make your own meatballs out of any ground meat, or use pre-made meatballs for a faster meal.
Who doesn’t like recipes that adjust to your schedule? If you do have time to whip up the meatballs from scratch, I know you’re going to be blown away by adding contrasting flavors such as pineapple juice, garlic and soy sauce to them.
The sauce is just as full of zany flavors such as ginger, garlic, pineapple juice and cloves. My family and I love to eat these with homemade potato wedges and a simple fruit salad on the side (maybe with pineapple to tie it all in).
The broccoli slaw is the proverbial icing on the top – adding a crunchy texture that makes the perfect finish to these sliders.
If you like these Hawaiian Meatball Sliders, be sure to check out these other great slider recipes:
- Reuben Sliders
- Pimento Cheese Pulled Pork Sliders
- Instant Pot Korean Beef Sliders
- Philly Cheesesteak Sliders
- Ham & Turkey Club Sliders
If you make this Hawaiian meatball slider recipe or any other recipe from the blog, I would love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
- 1 lb ground turkey or chicken (extra lean beef works too)
- ¼ cup panko crumbs
- 2 Tbsp crushed pineapple, juice reserved
- 2 Tbsp milk
- 3 Tbsp soy sauce
- 3 garlic cloves, minced
- 3 tsp fresh garlic, grated
- ¼ tsp salt
- ⅛ tsp white pepper
- ½ cup soy sauce or tamari
- 3 Tbsp brown sugar
- 1 Tbsp honey
- ¼ cup water
- ¼ cup reserved pineapple juice
- 3 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 12 Hawaiian rolls
- 1 cup broccoli slaw
- ¼ cup mayonnaise
- 2 Tbsp rice vinegar
- 1 tsp Sriracha
- Preheat oven to 425 degrees. Lightly spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- In a large bowl, combine meatball ingredients. Mix until just combined (Note: hands work best for this).
- Form meat mixture into 1-2” meatballs using your hands or a meatball scoop. Place in prepared baking dish.
- Bake in preheated oven for 13-15 minutes. Remove from oven.
- Meanwhile, for the sauce, combine the soy sauce, brown sugar, honey, water, pineapple juice, garlic and ginger in a medium saucepan over medium heat. Whisk to combine. In a small bowl, combine cornstarch and cold water. Whisk into sauce and simmer for 5 minutes or until thickened.
- Add meatballs to pan with sauce and toss to coat.
- In a medium bowl, combine mayonnaise, rice vinegar and Sriracha. Add broccoli slaw and stir to mix.
- Halve the Hawaiian rolls and place a meatball on each. Top with broccoli slaw and drizzle with sauce. Add Hawaiian roll top and serve.
- You can use premade, cooked meatballs and just reheat them before adding them to the sauce.
Amount Per Serving: Calories: 300 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 65mg Sodium: 1124mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 2g Sugar: 13g Sugar Alcohols: 0g Protein: 16g