Lamb Meatball Sliders

Ingredients

• 0.5 cup breadcrumbs 
• 28 ounce canned tomatoes whole crushed canned
• 24 servings pickled cucumbers sliced for serving
• 2 large eggs 
• 1 teaspoon fennel seeds chopped
• 0.3 teaspoon optional: dill fresh chopped
• 0.3 teaspoon rosemary fresh chopped
• 1 tablespoon rosemary fresh chopped
• 0.3 teaspoon thyme leaves fresh chopped
• 1 clove garlic finely chopped
• 0.3 cup goat cheese fresh
• 1 cup goat cheese fresh
• 0.5 teaspoon ground coriander 
• 1 pound lamb 
• 0.5 pound sausage italian hot (spicy lamb sausage)
• 24 servings kosher salt 
• 24 servings kosher salt and pepper freshly ground
• 2.5 tablespoons mascarpone cheese 
• 0.3 cup olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 0.5 cup onion diced
• 1 medium onion diced
• 0.1 teaspoon oregano dried
• 0.5 teaspoon oregano dried
• 0.3 teaspoon pepper flakes red
• 24  slider rolls 
• 0.5 teaspoon sugar 
• 1.5 tablespoons milk whole

Equipment

• bowl
• frying pan
• pot
• wooden spoon

Directions

1. Heat the olive oil in a medium skillet over medium heat.
2. Add the onion and cook until soft, about 3 minutes.
3. Add the garlic and cook 1 minute, stirring constantly.
4. Stir in the coriander, fennel seeds and rosemary; toast 1 minute.
5. Transfer the mixture to a large bowl and refrigerate until cool.
6. Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.
7. Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined.
8. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it.
9. Roll between your hands to make a smooth ball. Refrigerate until ready to cook.
10. Heat the olive oil in a large pot over medium-high heat.
11. Add the onion and cook until soft, about 1 minute.
12. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes.
13. Add the oregano.
14. Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.
15. Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper.
16. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.
17. Photograph by Joseph DeLeo