Meatballs n? Sliders ? A Home Run Touchdown!

Superbowl Sunday is this weekend. Who’s playin’ again? Oh ya Norlins & da Colts. I have to tell you I couldn’t give a monkeys who wins but I just like the competitiveness of it and of course the mucho beers & grub, which I’ll partake in no doubt. I am a guest of this country so it would be rude not to join in.

With the weekend that’s in it I wanted to give you guys a good easy recipe with a bit of a twist on regular meatballs, which actually doubles as two separate dishes. You can do these ahead especially the meatballs and just let them simmer on the stove. With the sliders you could sear them ahead o’ time and just pop them in the oven for a few minutes when the boys (& girls) come over. Easy!

RECIPE:

Serves 4-6

2 lbs minced lamb

1 cup shallots – fine dice

1/4 cup fresh marjoram & oregano mixed – chopped

1/2 red bell pepper – fine dice

1 tsp chili flakes

1/4 cup Worcestershire sauce

1/3 cup gorgonzola cheese

1/2 tsp salt

1/4 tsp black pepper

2 tbsp olive oil

DIRECTIONS:

Preheat saute pan on medium heat for 1 minute. Add olive oil along with diced shallots, red pepper and chili flakes. Stir to coat and turn heat to low. You want to sweat the veggies without getting them brown. Stir occasionally for 5-6 minutes. Once softened remove to a plate to cool for 10 minutes.

Meanwhile, as onion mixture is cooling, place the lamb in a large mixing bowl along with cheese, Worcestershire, herbs and S&P. Once veggies are cooled add to lamb. With clean hands get in there and mix thoroughly.

To Test: Preheat same saute you used already to saute the shallots. Drizzle a little olive oil in there and roll 1 meatball. Flatten down to slider size (1/4″ thick). Cook in the pan for a few minutes each side ’til cook through. Taste  and adjust seasoning to your taste if needed………..but I think you’ll be good.

Divide the meat mixture in half. One for meatballs the other for mini sliders.

MEATBALLS:

Roll the meatballs to golf ball size and lay on a foiled tray. Again use the same saute pan as above. Drizzle 1 tbsp olive oil and once all the meatballs are rolled out add to your tomato sauce of choice on the stove. Simmer for 1  hour partially covered. Once ready serve as is or with your favourite pasta and a good ol’ glass of red wine.

Make sure you take a gander at my mini meatball in pita pockets recipe from last year. These look (and taste) fantastic.

SLIDERS:

Roll each slider slightly bigger than the meatballs and flatten slightly to about 1/4 ” thickness. Preheat your grill pan for 1 minute on medium heat. Once ready to cook sear each slider for 3-4 minutes each side for medium rare or longer for more well cooked. Serve with the usual condiments, mustard, homemade ketchup and caramelized onions.

Who’s the real winner?

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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