Lamb Meatball Sliders
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
40
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 medium
Onion (diced)1 clove
Garlic (finely chopped)1 tsp
Ground Coriander1 tsp
Fennel Seed (chopped)1 tsp
Rosemary (chopped fresh)450 g
Ground Lamb1 cup
Breadcrumbs2 large
Egg1 tsp
Red Pepper Flake1 tsp
Sugar1 tsp
Oregano (dried)2.5 tbsps
Mascarpone Cheese1.5 tbsps
Whole Milk1 tsp
Thyme (chopped fresh)1 tsp
Dill (chopped fresh)Directions:
1
Make the meatballs: Heat the olive oil in a medium skillet over medium heat
2
Add the onion and cook until soft, about 3 minutes
3
Add the garlic and cook 1 minute, stirring constantly
4
Stir in the coriander, fennel seeds and rosemary; toast 1 minute
5
Transfer the mixture to a large bowl and refrigerate until cool
6
Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside
7
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
8
Roll into 24 small ovals (about 2 tablespoons meat each)
9
Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it
10
Roll between your hands to make a smooth ball
11
Refrigerate until ready to cook
12
Make the sauce: Heat the olive oil in a large pot over medium-high heat
13
Add the onion and cook until soft, about 1 minute
14
Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes
15
Add the oregano
16
Add the meatballs to the sauce
17
Reduce the heat to low, cover and simmer until cooked through, about 10 minutes
18
Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon
19
Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper
20
Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce
21
Photograph by Joseph DeLeo