Mortadella Meatball Sliders with Giada De Laurentiis | Giada Entertains | Food Network

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Mortadella Meatball Sliders
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 50 min
Active: 40 min
Yield: 15 sliders

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 teaspoon kosher salt
1/2 cup olive oil
1 cup freshly grated Parmesan

Sliders:
12 slider potato buns
1 cup baby arugula

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.

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Mortadella Meatball Sliders with Giada De Laurentiis | Giada Entertains | Food Network
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