Lamb Meatball Sliders
- Level: Intermediate
- Yield: 24 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 340
- Total Fat
- 16
- Saturated Fat
- 5
- Carbohydrates
- 35
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 42
- Sodium
- 447
- Total: 1 hr 10 min
- Prep: 45 min
- Cook: 25 min
Ingredients
For the Meatballs:
3 tablespoons extra-virgin olive oil
1/2 cup diced onion
1 clove garlic, finely chopped
1/2 teaspoon ground coriander
1 teaspoon fennel seeds, chopped
1 tablespoon chopped fresh rosemary
2 ounces fresh goat cheese (1/4 cup)
1/2 pound merguez (spicy lamb sausage) or hot Italian sausage, casings removed
1 pound ground lamb
1/2 cup breadcrumbs
2 large eggs
Kosher salt
For the Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, diced
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/4 teaspoon red pepper flakes
Kosher salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
For the Sliders:
1/2 pound fresh goat cheese (1 cup)
2 1/2 tablespoons mascarpone cheese
1 1/2 tablespoons whole milk
1/8 teaspoon dried oregano
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh dill
Kosher salt and freshly ground pepper
24 slider rolls
Pickled sliced cucumbers, for serving
Directions
- Make the meatballs: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute, stirring constantly.
- Stir in the coriander, fennel seeds and rosemary; toast 1 minute. Transfer the mixture to a large bowl and refrigerate until cool.
- Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.
- Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it. Roll between your hands to make a smooth ball. Refrigerate until ready to cook.
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 1 minute. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes. Add the oregano.
- Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.
- Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.