Lamb Meatball Sliders with Chimichurri and Crispy Shallots
Lamb Meatball Sliders with Chimichurri and Crispy Shallots
For the meatballs:
- 1 1/2 pounds ground lamb
- 1 1/2 pounds’ lean ground beef
- 2 small onions, finely grated
- 1 1-inch piece fresh ginger root, peeled and finely grated
- 5 garlic cloves, crushed
- 3 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chile powder
- 2 tablespoons finely chopped cilantro
- 3 tablespoons ground almonds
- 2 eggs, beaten
- 1/2 cup flour
For the shallots:
- 4 shallots, thinly sliced
- Canola or vegetable oil
For the chimichurri:
- 1 small jalapeño pepper
- 3 garlic cloves, chopped
- 3 anchovies
- 1 shallot, sliced
- 1 cup lightly packed fresh Italian parsley
- 1 cup lightly packed cilantro
- 1 cup chopped chives
- 1 tablespoon oregano
- 3/4 cup extra virgin olive oil, divided
- 1 tablespoon sherry vinegar
- 1 tablespoon water
- Salt and pepper, to taste
For the buns:
- Store-bought sourdough dinner rolls or homemade Parker House rolls
Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, cilantro, almonds, eggs, and flour.
Preheat the oven to 450°F. Divide the meat mixture into 1/4-cup portions and roll into evenly-shaped meatballs. Space evenly on a half-sheet pan and roast the meatballs for 20 minutes or until just barely pink in the middle.
Meanwhile, pour canola or vegetable oil to a depth of 2 inches into a 3-quart pot. Heat on medium until the temperature reaches 325°. Place 2 cups worth of shallots into the pot. Stir periodically for 12-15 minutes. When the shallots start to brown, stir more frequently. When they turn golden brown, remove with a straining spoon and place on a paper towel to drain. After they drain, transfer to a second paper towel and season with salt to taste. Repeat with the remaining shallots. (It may take a few batches.)
For the chimichurri, add jalapeño, garlic, anchovies, shallots, parsley, cilantro, chives, and oregano to a food processor. Pour in half the olive oil and the sherry vinegar, then pulse 6 to 7 times. Add the rest of the olive oil, and blend for 1 minute. Add water, 1 tablespoon at a time, to desired consistency. Add salt and pepper to taste.
To assemble the sliders, brush buns with olive oil and toast at 450° for 3 to 5 minutes or till golden brown. Spread a spoonful of chimichurri on the bottom part of the bun, then add a meatball and a tablespoon of crispy shallots. Serve immediately.
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