Preheat oven to 425 degrees. Stir together vinegar, honey, salt and pepper in a small bowl. Add broccoli slaw and onion; toss to coat. Let stand for 15 minutes, stirring occasionally.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Slip leftover honey-garlic meatballs and a simple slaw into Hy-Vee’s white slider buns for an easy, 15-minute lunch.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee apple cider flavored vinegar | ||
| 1 tbsp. Hy-Vee honey | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ⅛ tsp. Hy-Vee salt | ||
| 1 c. Basket & Bushel broccoli slaw | ||
| ½ c. white onion, thinly sliced | ||
| 4 Hy-Vee white slider buns, split | ||
| 4 slice(s) Hy-Vee sliced pepper jack cheese, halved | ||
| 12 leftover Spicy Honey-Garlic Pork Meatballs in sauce |
Things To Grab
- Small bowl
- Rimmed baking pan
- Aluminum foil
- Small microwave-safe bowl
Directions
Related Content, Main Dish
Spicy Honey-Garlic Pork MeatballsMeanwhile, line a rimmed baking pan with foil. Open buns; arrange bun bottoms and tops in prepared baking pan with cut sides up and edges touching. Top with cheese.
Place meatballs with sauce in a small microwave-safe bowl. Cover and microwave on HIGH for 1 to 2 minutes or until meatballs reach 165 degrees.
Drain slaw mixture. Spoon slaw mixture and meatballs on bun bottoms. Bake for 5 to 6 minutes or until cheese is melted. To serve, place bun tops over meatballs to sandwich.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 530mg
- Total Carbohydrates: 40g
- Protein: 17g
Daily Values
0%
Iron 10%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 6%