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Mortadella Meatball Sliders

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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 15 sliders
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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 


1 cup raw shelled pistachios

1/2 cup fresh basil leaves 

1/2 cup fresh Italian parsley leaves 

1/2 teaspoon kosher salt 

1/2 cup olive oil 

1 cup freshly grated Parmesan


12 slider potato buns

1 cup baby arugula 


  1. For the meatballs: Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the meatballs from the oven and spread a teaspoon of pesto on each meatball. Bake for an additional 5 minutes.
  6. 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.