Meatball Potato Pancake Sliders
Servings
8 Servings
Ingredients
Panade:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine
- ¼ cup panko bread crumbs
- 2 egg yolks
- 2 tablespoons chopped fresh herbs like flat leaf parsley, basil and thyme
Meatballs:
- 1 pound ground turkey
- 2 teaspoons fennel seeds toasted and crushed
- 2 garlic cloves grated
- Pinch of crushed red pepper
- 1 teaspoon kosher salt
- ½ teaspoon ground cracked black pepper
- 1 tablespoon extra virgin olive oil
Spicy Tomato Dipping Sauce:
- 2 garlic cloves grated
- Pinch crushed red pepper
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup tomato puree
- 1 teaspoon kosher salt
Assembly
- 16 Latkes
- 8 Meatballs
- Spicy Tomato Dipping Sauce
Instructions
Panade:
- In a large bowl, mix evoo, wine, panko, egg yolks, and herbs together. Set aside.
Meatballs:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Brush evoo on a separate baking sheet.
- Add turkey, fennel seeds, garlic, crushed red pepper, salt, and pepper to the bowl with the panade. With wet hands, gently mix panade into meatball ingredients. Don’t overmix or the meatballs will be tough.
- Using a large spoon or scoop, form equal size meatballs, roll, and place onto prepared sheet pan.
- Place oiled sheet pan in a 350°F oven for 5 minutes.
- Transfer meatballs to hot sheet pan and return it to the oven to cook and brown meatballs. Cook for 7 minutes.
- Top meatballs with spicy tomato dipping sauce and sandwich between latkes.
Spicy Tomato Dipping Sauce:
- Add evoo to a small saucepan over medium heat.
- Add garlic, crushed red pepper, black pepper, and tomato paste to saucepan and stir to combine. Allow mixture to sear for 1 minute, then add tomato puree and salt.
- Simmer sauce for 3 minutes. Serve over Meatball Sliders.