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.
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
|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
Meanwhile, 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.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 530mg
- Total Carbohydrates: 40g
- Protein: 17g