Best Lamb Meatball Sliders Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEK LAMB MEATBALL SLIDERS WITH TZATZIKI



Greek Lamb Meatball Sliders with Tzatziki image

Provided by Guy Fieri

Categories     appetizer

Time 45m

Yield 8 sliders

Number Of Ingredients 21

1/4 cup panko breadcrumbs
1/4 cup milk
1 pound ground lamb
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon minced garlic
1 teaspoon dried oregano
1 tablespoon fresh mint, chopped
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
Canola oil, for greasing pan
1/2 English cucumber, peeled
1 cup plain Greek yogurt
1 tablespoon lemon zest
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh dill
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper
8 soft Hawaiian buns
2 Roma tomatoes, sliced 1/4-inch thick
8 bamboo skewers

Steps:

  • Preheat the broiler.
  • For the lamb meatballs: Soak the breadcrumbs in the milk for 5 minutes. In a large bowl, combine the lamb, coriander, cumin, garlic, oregano, mint, some salt and pepper, and the soaked breadcrumbs. Mix well, but do not overwork. Fold in the feta, then form the mixture into eight 2-inch meatballs.
  • Place the meatballs in a large, greased cast-iron pan. Place the pan 7 to 8 inches from the heating element; broil for 10 to 12 minutes, or until cooked through, turning once halfway through.
  • For the tzatziki: Grate the cucumber into a small strainer and squeeze out excess water. Combine the grated cucumber with the yogurt, lemon zest, olive oil, dill and garlic and mix well. Season with salt and pepper. Cover and refrigerate until ready to use.
  • To assemble the sliders: Load a meatball onto each bun. Top with tomato slices and some tzatziki. Secure the sliders with bamboo skewers. Serve on a large platter with extra tzatziki on the side.

LAMB MEATBALL SLIDERS



Lamb Meatball Sliders image

Provided by Food Network

Time 1h10m

Yield 24 sliders

Number Of Ingredients 29

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
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
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

Steps:

  • 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.

Related Topics