Spicy Nduja Meatball Sliders with Arugula Pesto (Print version)
Bold Calabrian nduja meatballs on toasted buns with peppery arugula pesto for a spicy, savory slider.
# Ingredients:
For the meatballs
01 -
1 lb (450 g) ground pork
02 -
4 oz (115 g) nduja, casing removed
03 -
1/2 cup (50 g) breadcrumbs
04 -
1/4 cup (60 ml) whole milk
05 -
1 large egg
06 -
3 cloves garlic, minced
07 -
2 tablespoons fresh parsley, chopped
08 -
1/2 teaspoon fennel seeds, lightly crushed
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
11 -
1 tablespoon olive oil, for searing
For the arugula pesto
12 -
3 cups (90 g) baby arugula
13 -
1/3 cup (45 g) pine nuts, toasted
14 -
1/2 cup (45 g) grated Parmesan
15 -
1 small clove garlic
16 -
2 tablespoons lemon juice
17 -
1/2 cup (120 ml) extra-virgin olive oil
18 -
Salt to taste
For assembly
19 -
12 slider buns
20 -
6 oz (170 g) provolone cheese, thinly sliced
21 -
Extra olive oil, for brushing
# Instructions:
01 -
Pulse arugula, pine nuts, Parmesan, garlic, and lemon juice in a food processor until finely chopped. With the motor running, stream in olive oil until thick and spoonable. Season with salt and set aside.
02 -
Soak breadcrumbs in milk for 5 minutes, then squeeze out excess. Combine soaked breadcrumbs with pork, nduja, egg, garlic, parsley, fennel seeds, salt, and pepper. Mix gently with hands just until uniform. Roll into 24 one-inch balls and chill on a parchment-lined baking sheet for 15 minutes.
03 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown meatballs in batches, turning often, for about 4 minutes total. They do not need to be fully cooked through yet.
04 -
Transfer the skillet to a 400°F oven and bake until the centers reach 160°F, about 10 to 12 minutes. Use an instant-read thermometer to check.
05 -
Split slider buns and brush cut sides with olive oil. Toast under the broiler until golden. Spread pesto on bottom halves, add 2 meatballs per bun, top with provolone, and cap with tops. Serve warm.
# Good to know:
01 -
Let meatballs rest 5 minutes after baking so juices settle.
02 -
If provolone is too strong, use fresh mozzarella torn into pieces.