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.
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1 cup bread crumbs
- 1/2 cup of mixed herbs, parsley and cilantro
- 1 egg 1 tablespoon Muhammara Dip
- 1 tablespoon Chardonnay Moroccan Grapeseed Oil
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
- Preheat the oven to 400 degrees F.
- For each meatball combination, combine ingredients in a large mixing bowl. Using your hand, mix until all ingredients are incorporated.
- 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.
- 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.
- 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
