Miso‑Glazed Meatball Sliders

Why You’ll Love Miso‑Glazed Meatball SlidersRecipe

• Rich, umami‑packed flavor thanks to double use of miso — in both the meatballs and the glaze.

• Balanced taste: savory from meat & miso, sweet from brown sugar and mirin, a little tang from rice vinegar, and aromatic depth from garlic and ginger.

• Great for parties, gatherings or casual meals — sliders are easy to eat and share.

• Relatively quick to pull together (about 30 minutes total), but impressive enough to feel “special.”

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the glaze

• white miso paste

• light brown sugar

• rice vinegar

• soy sauce

• sake

• mirin

• finely minced ginger

• finely minced garlic

• sesame oil

For the meatballs

• ground beef chuck

• ground pork

• large eggs, lightly beaten

• panko bread crumbs

• finely minced scallions

• white miso paste

• finely minced ginger

• finely minced garlic

• kosher salt

• ground white pepper

For the sandwiches

• sweet rolls (such as Hawaiian rolls), halved

• mayonnaise (preferably a creamy one like Kewpie)

• roughly chopped greens (watercress, mizuna, or arugula)

Directions

1. Make the glaze. In a small saucepan over medium-high heat, whisk together miso paste, brown sugar, rice vinegar, soy sauce, sake, mirin, ginger, garlic, and sesame oil. Bring to a boil, then reduce heat and simmer until the sauce is thick and syrupy — about 5 minutes. Remove from heat and set aside.

2. Form the meatballs. In a large bowl, mix ground beef chuck, ground pork, eggs, panko, scallions, miso paste, ginger, garlic, salt, and white pepper until well combined. Shape the mixture into meatballs about 1½ inches in diameter.

3. Cook the meatballs. If using a grill: light a charcoal grill and arrange coals on one side for a two-zone fire. Preheat and oil the grate. Place meatballs on the hot side and cook, turning frequently, until browned and cooked through — about 8 minutes total. Then move meatballs to the cool side of the grill, brush with glaze, close the lid, and cook about 3 more minutes to set the glaze.

4. Assemble the sliders. Spread about 2 teaspoons of mayonnaise on the bottom half of each roll, top with some greens, then place one meatball on each roll. Add the top half of the bun and serve immediately.

Servings and timing

Serves: 6–8 people
Prep time: about 20 minutes
Cook time: about 11 minutes (plus a few minutes glazing)
Total time: about 31 minutes

Storage/Reheating

• Storage: Keep leftover meatballs and buns separately in airtight containers; store the glaze in a sealed jar in the fridge. Meatballs should be good for 2–3 days.

• Reheating: To reheat meatballs, wrap them loosely in foil and warm in a 350 °F (175 °C) oven for about 10 minutes, then brush a bit more glaze if desired. For sliders, assemble just before serving so buns stay soft.

FAQs

How can I make this recipe if I don’t have a grill?

You can bake the meatballs in a preheated oven at 375 °F (190 °C) on a lightly oiled baking sheet — bake about 15–18 minutes, turning halfway through, until cooked through and browned. Then brush with glaze and briefly broil for 1–2 minutes to caramelize the glaze.

Can I use only beef or only pork instead of a mix?

Yes — using all beef or all pork will work. The flavor will be slightly different (less contrast), but the miso, glaze, and seasonings will still give it a rich taste.

Can I use a different type of bread instead of sweet rolls?

Definitely. You can use slider buns, dinner rolls, small burger buns, or any soft roll you prefer. Just choose buns that fit the size of the meatballs.

I don’t have sake or mirin — can I skip them?

You can omit them if needed. The glaze will be less complex, but still tasty. You can compensate by adding a splash of water (or a mild cooking wine) and perhaps a pinch of sugar if the glaze seems too salty.

Can I make the glaze ahead of time?

Yes — the glaze keeps well in the fridge in a sealed container for up to a week. Reheat or gently warm before using.

Can I freeze the cooked meatballs?

Yes. Once cooled, place meatballs in a freezer‑safe container or bag. They’ll keep well for up to 2 months. Thaw overnight in the fridge and reheat in the oven or on the stove before glazing and serving.

What greens work best in the sliders?

Peppery greens like arugula, watercress, or mizuna work wonderfully, adding a fresh, slightly bitter contrast to the rich, savory meatballs. Lettuce or even thinly sliced cabbage will also work if preferred.

Can I make these sliders vegetarian or vegan?

This recipe is meat-based and uses eggs and miso — to make a vegetarian or vegan version, you’d need to use plant‑based ground “meat,” an egg substitute, and a vegan‑friendly glaze component. The flavor will be different but you could adapt accordingly.

Are there any side dishes you recommend serving with these sliders?

Simple sides like a green salad, coleslaw, roasted vegetables, or even crispy fries would pair nicely. Light, fresh sides help balance the richness of the sliders.

Will the sliders be too salty because of miso and soy sauce?

The glaze and meat mixture are balanced so the resulting sliders aren’t overly salty. If you’re sensitive to salt, you can slightly reduce the salt in the meatball mix and/or the soy sauce in the glaze.

Conclusion

These miso‑glazed meatball sliders are a delicious fusion of savory, sweet, and umami flavors — easy enough for a casual meal, yet impressive enough for a gathering or cookout. The rich miso glaze elevates simple meatballs into something memorable, and the slider format makes them fun and shareable. Whether you grill them or bake them, they’re sure to become a favorite go-to recipe.

Miso‑Glazed Meatball Sliders

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These miso-glazed meatball sliders combine savory, sweet, and umami flavors in juicy pork meatballs, glazed with a miso-honey sauce and served on soft slider buns with pickled daikon and carrot for a delightful mini sandwich.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 sliders
• Category: Appetizer
• Method: Grilling
• Cuisine: Asian
• Diet: Halal

Ingredients

• 1/2 cup water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1/4 teaspoon kosher salt
• 1/2 cup shredded daikon radish
• 1/2 cup shredded carrot
• 1 pound ground pork
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1/4 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1/4 cup honey
• 1 tablespoon water (for glaze)
• 1 tablespoon white miso paste (for glaze)
• 6 slider buns
• 2 scallions, thinly sliced (optional garnish)

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Instructions

1. In a small saucepan, combine 1/2 cup water, rice vinegar, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar is dissolved.
2. Remove from heat and add shredded daikon and carrot. Let cool, then transfer to the refrigerator and let sit for at least 30 minutes.
3. In a large bowl, mix ground pork, 2 tablespoons miso paste, soy sauce, sake, mirin, sesame oil, garlic, ginger, panko, and egg until well combined.
4. Form the meat mixture into 6 equal meatballs.
5. Prepare a grill for medium-high heat cooking. Place meatballs on the grill and cook, turning occasionally, until browned and cooked through (about 10–12 minutes).
6. While meatballs are cooking, combine honey, 1 tablespoon miso, and 1 tablespoon water in a small saucepan. Bring to a simmer and cook, stirring, until smooth and slightly thickened.
7. Brush meatballs with the miso-honey glaze during the last few minutes of grilling.
8. Toast slider buns on the grill until lightly browned.
9. Assemble sliders by placing a meatball on each bun, topping with pickled vegetables and sliced scallions if desired.

Notes

• Pickled vegetables can be prepared in advance and stored in the refrigerator for up to a week.
• Use ground chicken or turkey as a leaner alternative to pork.
• The miso glaze also works well as a dipping sauce.

Nutrition

• Serving Size: 1 slider
• Calories: 280
• Sugar: 9g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 55mg