Lamb Sliders with Chimichurri Sauce

It seems you can't go to a restaurant these days without seeing sliders on the menu. I was craving these at home and after much scouring of the web came across these great ones from The Kitchn. It's a delicious mix of lamb and beef, and they make a great appetizer or main dish. I used another chimichurri recipe (see recipe post below) and the final product was delicious.

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 garlic cloves, 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
• Store-bought sourdough dinner rolls or homemade Parker House rolls

Instructions

1. 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.
2. 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.
3. 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 and then add a meatball. Serve immediately.

Makes 30 meatballs. Eat up.