Gluten-Free Tangy Hawaiian Meatball Sandwich
Ingredients
- 1 package (22 oz.) Rosina Gluten-Free Italian Style Meatballs
- Gluten-free rolls
- For Sauce:
- 1 can pineapple chunks, drained (save the juice)
- 1 cup brown sugar
- 3 tablespoons cornstarch
- ⅔ cup rice vinegar
- 2 tablespoons gluten-free soy sauce
- ¼ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Sandwich Condiments:
- 1 red onion, thinly sliced
- 4 radishes, thinly sliced
- 1 bag Asian coleslaw mix
- 1 bottle Coleslaw dressing
- Sriracha mayo (optional)
Directions
Place frozen meatballs on microwave-safe dish. Heat on high for two minutes. Rearrange meatballs and heat on high for one additional minute. In a saucepan combine reserved pineapple juice, brown sugar, corn starch rice vinegar, soy sauce, cayenne pepper, onion powder, garlic powder, and black pepper. Bring to a simmer until thick whisking to avoid lumps in the sauce. Add meatballs to the sauce to keep warm, stir to coat evenly with sauce. Turn off heat and set aside. Combine Asian coleslaw mix with 1 cup coleslaw dressing, salt and pepper to taste. To assemble sandwiches spoon 4 meatballs with sauce onto rolls and place sliced onion, radishes, pineapple chucks and a spoonful of the Asian coleslaw on top. Top with the Sriracha mayonnaise for additional heat if desired.
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