Mortadella Meatball Slider Sandwiches

Votes: 1

How to Make Mortadella Meatball Sandwiches

Time: 50 min.
Complexity: easily
Quantity: 15 pcs.

Nutritional value per serving:

Serving size: 1 of 15
Calories 452, total fat 30 G., saturated fats 8 G., proteins 21 G., carbohydrates 26 G., fiber 4 G., cholesterol 53 mg, sodium 590 mg, sugar 5 G.

Make these miniature Italian-style sandwiches (sliders) for a perfect appetizer at a family gathering. Between two halves of a potato bun, spread with homemade pistachio pesto, rests a juicy meatball made with ground pork and Bolognese sausage (mortadella) on a bed of fresh arugula. Along with grated Parmesan, the mortadella adds extra flavor and aroma to the meatballs. Giada De Laurentiis recommends mixing all the meatball ingredients separately from the ground pork and then combining them. This way, you won't compact the ground pork while mixing, and the meatballs will be very juicy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

0.5 tbsp. freshly grated parmesan
1/4 cup panko breadcrumbs
1/4 cup whole milk
1 teaspoon dried oregano
1 teaspoon lemon zest
0.5 tsp coarse salt
1 large egg, beaten
450 g of minced pork
220 g mortadella, finely diced
3 tbsp. l. olive oil

Sauce

1 cup raw shelled pistachios
0.5 cup fresh basil leaves
0.5 cup fresh parsley leaves
0.5 tsp coarse salt
0.5 cups olive oil
1 tbsp. freshly grated parmesan

Slider sandwiches

12 potato sliders
1 cup fine arugula

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Parmesan cheese, panko breadcrumbs, milk, oregano, lemon zest, eggs, minced pork, mortadella sausage, pistachios, basil, parsley, sandwich buns, arugula

Cooking the dish according to the recipe:

Meatballs:

Preheat oven to 220°C.
In a medium bowl, combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt, and egg. Add the ground pork and mortadella and gently mix until evenly distributed.

Spray a small rimmed baking sheet with 2 tablespoons olive oil. Form the meat mixture into 12 4-5 cm meatballs. Place them on the baking sheet. Drizzle with the remaining 1 tablespoon olive oil and bake for 15 minutes.
Sauce:

Meanwhile, chop the pistachios in a food processor until coarsely chopped. Add the basil, parsley, and salt and pulse. Add the olive oil and 1/4 cup cold water and pulse until the sauce is smooth. Add the cheese and pulse until evenly distributed.
Remove the meatballs from the oven and top each with 1 teaspoon of pesto. Bake for another 5 minutes.
Slider sandwiches:

Spread a little pesto on the top and bottom halves of each bun. Place some arugula on the bottom half and a meatball on top of the arugula. Top with the top half of the bun and serve.