In a large bowl, thoroughly combine meatball ingredients. Divide mixture into eight portions and form eight meatballs; set aside.
Fill a wok or large pot halfway with peanut oil. Heat the oil to 180°C over medium-high heat. If frying in a wok, make sure that wok is stable on burner or wok ring. Fry meatballs for five to seven minutes or until golden brown and cooked through (a thermometer should read 75°C). Remove them with a slotted spoon and let drain on paper towels.
Carefully transfer oil to a heat-proof container and wipe out wok. Heat wok over high heat and add one tablespoon of peanut oil. Stir-fry ginger for 30 seconds then stir in remaining sauce ingredients. Bring to a simmer, and cook for one to two minutes. If sauce becomes too thick, stir in a little water to thin. Return the meatballs to the wok and toss them in the sauce to coat.
To make sliders, layer bottom of the buns with shredded lettuce and a couple cucumber slices. Cut meatballs in half and place half the meatball cut side down on the bottom bun. Add top bun and half a cherry tomato and hold the slider together with a sandwich pick. Repeat with remaining sandwiches.