Recipe courtesy of Giada De Laurentiis
Mortadella Meatball Sliders
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 15 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 452
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 53 mg
- Sodium
- 590 mg
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 15 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 452
- Total Fat
- 30 g
- Saturated Fat
- 8 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 21 g
- Cholesterol
- 53 mg
- Sodium
- 590 mg
Ingredients
Meatballs:
Sauce:
Sliders:
Directions
- 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.
