Mortadella Meatball Sliders with Giada De Laurentiis | Giada Entertains | Food Network

Start with 1/4 cup of breadcrumbs in a bowl.

Add 1 egg to the breadcrumbs and break it up.

Pour in 1/4 cup of milk, a little salt, and a little dried oregano to the mixture.

Grate some Parmesan cheese and add it to the breadcrumb mixture.

Add lemon zest to the mixture for flavor.

In a separate bowl, combine 1 pound of ground pork with the breadcrumb mixture.

Add chopped mortadella to the ground pork and breadcrumb mixture.

Mix everything together gently to avoid overworking the meat.

Grease a tray with olive oil to prevent sticking.

Form larger meatballs from the mixture to fit into buns.

For the pistachio pesto, add 1 cup of shelled unsalted pistachios, a bunch of parsley, and a bunch of basil to a blender.

Blend the pistachios and herbs together until broken up.

Season the mixture with salt.

Add 1/2 cup of olive oil and 1/4 cup of water to the blender and blend to combine.

Add 1 cup of freshly grated Parmesan Reggiano to the pesto and blend briefly to avoid overheating the cheese.

Take a dollop of pesto and place it on top of each meatball.

Return the meatballs to the oven for about 5 minutes to warm the pesto through.

Assemble the sliders by adding more pesto to soft potato buns, adding arugula, placing a meatball on top, and putting the lid on.

Equipment Needed

Spice Level:

Allergens