Mortadella Meatball Sliders


Mortadella Meatball Sliders



Prep Time

20 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Mortadella Meatball Sliders


    For The 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
  • For The 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
  • For The Sliders:

  • 12 slider potato buns
  • 1 cup baby arugula


  1. This recipe originally appeared on Giada Entertains: Pre-Game Burger Bash.

For the meatballs:

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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:

  1. 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.
  2. Remove the meatballs from the oven and spread a teaspoon of pesto on each meatball. Bake for an additional 5 minutes.

For the sliders:

  1. 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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