MORTADELLA MEATBALL SLIDERS

Mortadella Meatball Sliders image

Provided by Giada De Laurentiis

Time 50m

Yield 15 sliders

Number Of Ingredients 18

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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

Steps:

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.