Mortadella Meatball Sliders with Giada De Laurentiis | Food Network



Still need a headliner for your game-day spread? Giada’s Mortadella Meatball Sliders are calling your name!

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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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25 thoughts on “Mortadella Meatball Sliders with Giada De Laurentiis | Food Network

  1. I would flip the meatballs over before putting the pesto on and putting them back in the oven, the bottoms are already browned and will probably burn if left as is.

  2. Giada speaks perfect English but to prove her Italian heritage she completely over pronunciates mozzarella and Parmigiano-Reggiano lol 🤦

  3. Ok, so let’s have small burgers for an appetizer…….then full size burgers for entree!!! 😂😂😂😂 #noonewillevernotice

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