Recipe: Mediterranean Meatball Sliders Three Ways - Chicken, Lamb, or Chickpea (Vegetarian) | All Mommy Wants

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Recipe: Mediterranean Meatball Sliders Three Ways – Chicken, Lamb, or Chickpea (Vegetarian)

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Recipe brought to you by Oil & Vinegar

This trio of meatball sliders incorporates Mediterranean flavors to elevate your game-day grub.  Lamb, chicken and chickpea meatballs are flavored with fresh herbs and a spicy pepper combination of Muhammara Dip. The Mediterranean BBQ Sauce with tangy, sweet and spicy undertones dress these tasty tidbits.

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Ingredients

Chicken Meatballs

1 teaspoon salt

Lamb Meatballs

  • 1 lb ground lamb
  • 1 cup bread crumbs
  • 1/2 cup of mixed herbs, parsley and cilantro
  • 1 egg, beaten
  • 1 tablespoon Muhammara Dip
  • 1 tablespoon Chardonnay Moroccan Grapeseed Oil
  • 1 teaspoon salt

 

Chickpea Meatballs

 

  • 1 15.5 oz can chickpeas, coarsely ground
  • 1 egg, beaten
  • 1/2 cup of mixed herbs, parsley and cilantro
  • 1 egg, beaten
  • 1 tablespoon Muhammara Dip
  • 1 tablespoon Chardonnay Moroccan Grapeseed Oil
  • 1 teaspoon salt

 

Mediterranean BBQ Sauce

  • 1 15 oz can tomato sauce
  • 1/4 cup Chili Ginger Chutney
  • 3 tablespoons Muhammara Dip
  • 2 tablespoons Pomegranate Sour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper

 

Instructions

  1. Preheat the oven to 400 degrees F.
  2. For each meatball combination, combine ingredients in a large mixing bowl. Using your hand, mix until all ingredients are incorporated.
  3. Shape meat mixtures into rounds, using your hands, approximately the size of a golfball. Place on baking sheets lined with parchment or a silicone baking sheet. Bake for 20 minutes until golden and cooked through.
  4. While meatballs are baking, combine the sauce ingredients in a medium sized sauce pan. Bring to a boil and reduce heat and simmer for 20 minutes.
  5. Serve the meatballs on toasted slider buns with a liberal serving of Mediterranean BBQ Sauce.

 

Special Notes

For gluten free option use gluten free bread crumbs Meatballs and sauce can be made 1 day ahead, refrigerated and reheated for serving

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