Mortadella Meatball Sliders

By jenlin

Ingredients

• Meatballs:
• 1 /2 cup freshly grated Parmesan
• 1 /4 cup panko breadcrumbs
• 1 /4 cup whole milk
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• 1 /2 teaspoon kosher salt
• 1 large egg, beaten
• 1 pound ground pork
• 1 /2 pound mortadella, diced small
• 3 tablespoons olive oil
• Sauce:
• 1 cup raw shelled pistachios
• 1 /2 cup fresh basil leaves
• 1 /2 cup fresh Italian parsley leaves
• 1 /2 cup olive oil
• 1 cup freshly grated Parmesan
• Sliders:
• 12 slider potato buns
• 1 cup baby arugula

Details

Adapted from foodnetwork.com

Preparation

Step 1

For the meatballs: Preheat the oven to 450 degrees F.

Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined.

Drizzle 2 tablespoons olive oil on a small rimmed baking sheet. Scoop the mixture into 12 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 15 minutes.

For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and 1/4 cup cold water and puree until it's a relatively smooth paste. Add the cheese and pulse to combine.

Remove the meatballs from the oven and spread a teaspoon of pesto on each meatball. Bake for an additional 5 minutes.

For the sliders: Spread a little pesto on the top and bottom of each bun. Place a pinch of arugula on the bottom and a meatball on the arugula. Top with the top half of the buns and serve.