Mortadella Meatball Slider Sandwiches

Ingredients:

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

Preparation:

1. Meatballs:

   
   Preheat oven to 220°C.
   
2. 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.
3. 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.

4. 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.
   
5. Remove the meatballs from the oven and top each with 1 teaspoon of pesto. Bake for another 5 minutes.

6. 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.