Lamb Meatball Sliders with Chimichurri and Crispy Shallots

Prep: 25 mins

Cook: 20 mins

Difficulty: Intermediate

Servings: 4 Servings

For my Winter Glam Cocktail Party, I knew there needed to be a hearty appetizer on the menu, something substantial and filling but still easy to fit on a small plate. I settled on meatball sliders, but wanted a more elegant option than the traditional tomato sauce-based meatballs. So, inspired by a burger at a favorite local restaurant and Faith’s spiced lamb meatballs, my husband and I came up with this truly delicious little slider topped with a garlicky mix of herbs and crunchy fried shallots.

Ingredients

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 cloves garlic, 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
4 shallots, thinly sliced
Canola or vegetable oil
1 small jalapeño pepper
3 cloves garlic, 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
Store-bought sourdough dinner rolls or homemade Parker House rolls

Instructions

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 jalepeño, 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.