Baked Mediterranean Lamb Meatball Sliders full of exotic flavors loaded with Tzatziki and feta make the perfect party appetizer or small tapas.
Do you love meatballs? I love meatballs. I’ve had a love for meatballs ever since I was a kid. I don’t eat them often anymore, because often the meals associated with meatballs can be quite heavy. When I saw Jennifer Meyering’s Meatball Sliders, it suddenly hit me; I could have meatballs in the form of sliders, and I wouldn’t feel the need to take a nap directly after eating.
I have always been particularly fond of Mediterranean cuisine. I love the spices and exotic flavors. Not to mention, they say a Mediterranean diet is healthy for you. These Baked Mediterranean Lamb Meatball Sliders have simple spices that are perfectly complemented by Tzatziki and feta. After all, what’s a good meatball slider without sauce and cheese?
The meatballs themselves have a relatively simple spice mix. A bit of mint, a bit of parsley, a bit of dill, and just a pinch of roasted cumin and cinnamon. For toppings, add some red onions, tomatoes, or even some spinach. Whatever you prefer, really. Finish it off with Tzatziki and feta on a toasted mini bun and you’re good to go!
If you don’t like lamb, use beef. You can even use turkey to make them extra healthy. If you don’t feel like making a bunch of sliders, grab a pita pocket and make a sandwich for yourself. You really can’t go wrong here. These meatballs are utterly delicious and are calling your name.
Check out Jennifer Meyering’s traditional meatball sliders by clicking here.
- 2 lbs ground lamb
- ½ tsp cinnamon
- 1 tsp roasted cumin
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 1 tsp chopped dill
- 1 clove minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup breadcrumbs
- ¼ heavy cream
- 2 egg yolks
- Slider Buns
- 2 cups plain Greek yogurt
- 1 tablespoon white wine vinegar
- 2 tsp mint, chopped
- 2 tsp dill, chopped
- ½ English cucumber, grated
- Kosher salt to taste
- Preheat oven on broiler.
- In a large bowl, combine the cinnamon, cumin, cream, and egg yolks. Add the lamb and the salt and pepper. Add the breadcrumbs, mint, parsley, garlic, and dill and fold gently, making sure thoroughly mixed.
- Divide into equal parts, and roll gently into balls a little larger than a golf ball.
- Add the meatballs on a greased cookie sheet and place in oven. Cook for 5-7 minutes, rotating a couple of times to ensure even brownness.
- Combine all ingredients. Cover and let sit in fridge for an hour before using.
- Slice the buns in half and lightly toast in oven or pan.
- Spoon Tzatziki on bottom bun, add your favorite toppings, then place meatball on top. Sprinkle with feta. It's your meatball slider, load them however you want.