Lamb and Pork Meatball Sliders with Plum Sauce and Vanilla Jicima Slaw
Ingredients:
Small bread rolls of your choosing (Pretzel Buns work nicely)
1 jar of plum sauce
For the Meatballs:
3/4 lb ground Pork
3/4 lb ground Lamb
1 tbsp chopped green onions
1/2 teaspoon dry rosemary and majoram
1 tbsp chopped parsley
1 shallot, chopped fine
3/4 cup grated Parmesan
1/4 cup breadcrumbs
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 cup canned kernel corn, drained and optional
Set the lamb and pork aside and put the rest of the ingredients together in a large bowl. Crumble in the meat slowly, mixing in everything lightly with your hands. Once everything is incorporated pat together into meatballs or small slider patties.
Preheat a large skillet over medium heat with a touch of olive oil. Add the meatballs (don’t over-crowd the pan) and roll every so often until dark brown on all sides. If you’re making patties try to just turn them once. It will be pretty easy to tell when they’re ready, but you want them in the vicinity of well done. It’s best not mess around with rare pork.
For the Slaw:
1/3 head green cabbage
1/3 head red cabbage
1/3 head Iceburg lettuce
2/3 cup mayonnaise
Lemon
1/2 Jicama bulb
Vanilla Soy Milk or Milk and 1 whole vanilla bean
Cut the Jicama, cabbage and lettuce into thin strips. It’s easiest to peel the Jicama skin off first with a vegetable peeler. Mix everything a small bowl with the mayonnaise, a little lemon juice and some salt and pepper. Add just a splash of the vanilla soy milk, or milk with 1/3 the seeds of a vanilla bean and mix again. Time in the refrigerator will intensify the flavors.
I usually hollow out the buns a little, then add the meatballs, the slaw and the plum sauce. The plum sauce will be strong so use it sparingly.
Lamb and Pork Meatball Sliders with Plum Sauce and Vanilla Jicima Slaw
Ingredients:
Small bread rolls of your choosing (Pretzel Buns work nicely)
1 jar of plum sauce
For the Meatballs:
3/4 lb ground Pork
3/4 lb ground Lamb
1 tbsp chopped green onions
1/2 teaspoon dry rosemary and majoram
1 tbsp chopped parsley
1 shallot, chopped fine
3/4 cup grated Parmesan
1/4 cup breadcrumbs
1/2 tsp kosher salt
1/4 tsp black pepper
1/8 cup canned kernel corn, drained and optional
Set the lamb and pork aside and put the rest of the ingredients together in a large bowl. Crumble in the meat slowly, mixing in everything lightly with your hands. Once everything is incorporated pat together into meatballs or small slider patties.
Preheat a large skillet over medium heat with a touch of olive oil. Add the meatballs (don’t over-crowd the pan) and roll every so often until dark brown on all sides. If you’re making patties try to just turn them once. It will be pretty easy to tell when they’re ready, but you want them in the vicinity of well done. It’s best not mess around with rare pork.
For the Slaw:
1/3 head green cabbage
1/3 head red cabbage
1/3 head iceburg lettuce
2/3 cup mayonnaise
Lemon
1/2 Jicima bulb
Vanilla Soy Milk or Milk and 1 whole vanilla bean
Cut the jicima cabbage and lettuce into thin strips. It’s easiest to peel the jicima skin off first with a vegetable peeler. Mix everything a small bowl with the mayonnaise, a little lemon juice and some salt and pepper. Add just a splash of the vanilla soy milk, or milk with 1/3 the seeds of a vanilla bean and mix again. Time in the refrigerator will intensify the flavors.
I usually hollow out the buns a little, then add the meatballs, the slaw and the plum sauce. The plum sauce will be strong so use it sparingly.