Mini Hawaiian Meatball Subs with Pineapple Coleslaw
Transport your taste buds to the tropics with these irresistible Mini Hawaiian Meatball Subs with Pineapple Coleslaw! Perfectly seasoned beef meatballs are baked to juicy perfection, then tossed in a luscious pineapple-teriyaki glaze for a sweet and savory punch. Topped with a refreshing pineapple coleslaw—featuring crisp cabbage, carrots, and crushed pineapple in a tangy honey-mayo dressing—these mini subs offer a delightful contrast of textures and flavors. Nestled in soft slider buns, they make for an unforgettable handheld treat that’s perfect for parties, casual dinners, or game-day feasts. With bold tropical flavors and easy-to-follow steps, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Breadcrumbs
- 2 tablespoons Milk
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Teriyaki sauce
- 0.25 cup Pineapple juice
- 8 pieces Mini sub rolls or slider buns
- 2 cups Shredded green cabbage
- 1 cup Shredded carrots
- 0.5 cup Crushed pineapple (drained)
- 0.25 cup Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 0.5 teaspoon Salt (for coleslaw)
- 0.25 teaspoon Black pepper (for coleslaw)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
Roll the mixture into small 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through.
While the meatballs are baking, prepare the pineapple-teriyaki sauce. In a small saucepan, combine the teriyaki sauce and pineapple juice. Bring to a simmer over medium heat, stirring frequently, and let it thicken slightly (about 3-4 minutes). Remove from heat and set aside.
To make the pineapple coleslaw, in a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Add the shredded cabbage, carrots, and crushed pineapple. Toss until well combined. Refrigerate until ready to use.
Once the meatballs are cooked, transfer them to a large skillet and pour the pineapple-teriyaki sauce over them. Toss gently to coat the meatballs evenly.
To assemble the subs, slice the mini sub rolls or slider buns in half (if not pre-sliced). Place 3-4 meatballs on the bottom half of each roll, spooning a little extra sauce on top.
Top the meatballs with a generous scoop of pineapple coleslaw. Place the top half of the roll over the slaw and serve immediately.
Enjoy these sweet and savory Mini Hawaiian Meatball Subs with Pineapple Coleslaw as a delicious meal or party appetizer!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 12.7 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 313 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
