1 pound lean ground pork
1 pound Jimmy Dean sausage
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 heaping teaspoons cornstarch
2 teaspoons sesame oil
4 cloves garlic, finely minced
2 eggs, lightly beaten
2 green onions, chopped
pinch of salt
freshly ground black pepper
1/4 -1/2 cup Panko bread crumbs
1 cup hoisin sauce
3 tablespoons honey
1 tablespoon peeled and grated fresh ginger
1/2 cup pineapple juice
1 teaspoon chili oil
32 Hawaiian-style sweet rolls
shredded romaine lettuce
cherry tomatoes, halved
In a large bowl, combine all ingredients except peanut oil.
Divide the mixture into 16 portions and form 16 (slightly larger than golf-ball-sized) meatballs.
Set aside in the refrigerator to chill and firm slightly.
Preheat oven to 350F.
Heat enough oil for frying (about 1/4-inch, or so) in a large wok, skillet, or braising pan over medium-high heat.
Fry the meatballs (in batches, if necessary) until golden brown in the hot oil. (Just sear to seal in juices; the meatballs will finish cooking in the oven.)
When browned, transfer meatballs with a slotted spoon to a rack placed over a baking sheet.
Place baking sheet of meatballs into the preheated oven to continue cooking through and heated to 165F.
Combine sauce ingredients in a large wok, skillet, or braising pan.
Bring to a simmer; add meatballs and toss to coat with sauce.
To assemble sliders, cut each meatball in half; split Hawaiian-style rolls; arrange shredded lettuce and cucumber slices on bottom of roll; add half of a meatball; top with remaining bun; spear half of a cherry tomato with wooden pick; and insert into slider to hold it together. (32 sliders)