Learn How To Bake The Perfect Cake

lamb meatball sandwiches with fennel slaw & feta

  • Home
  • //lamb meatball sandwiches with fennel slaw & feta
Lamb

Lamb Meatball Sandwiches With Fennel Slaw & Feta

The combination of lamb and feta is a common one for good reason: The saltiness of the cheese and the earthiness of the meat are natural partners. A great sandwich needs freshness and crunch, so these get topped with a quick fennel slaw and a pile of deliciously crispy shallots (make extra and use them on salads!). To hold everything together, I used the classic, soft Potato Buns from Arnold®, Brownberry®, and Oroweat®.

Ingredients

  • For the lamb meatballs:
  • 1 pound ground lamb
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove, minced
  • 1 small onion, finely diced
  • 2 tablespoons finely chopped fresh parsley
  • 1 lemon, zested (reserve the juice for the slaw)
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil
  • For the slaw and the sandwiches:
  • 2 medium fennel bulbs
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider or white wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup vegetable oil
  • 4 large shallots, thinly sliced
  • 4 Arnold®, Brownberry®, or Oroweat® Potato Hot Dog Buns
  • 1/2 cup crumbled feta cheese

Directions

  • Make the meatballs: Combine all of the meatball ingredients—except the oil—in a large bowl and mix gently with your hands until just combined. Roll the mixture into golf ball-sized meatballs.
  • In a large skillet, heat the oil over medium-high until it shimmers. Add the meatballs and cook, turning a few times, until browned and cooked through, about 8 minutes. Transfer to a paper towel-lined plate and let cool.
  • While the meatballs cool, make the slaw: Cut the fronds off the fennel bulbs and set aside. Thinly slice the fennel bulbs (or shave on a mandoline), then toss with the reserved fronds, olive oil, vinegar, and a pinch of salt and pepper (to taste).
  • Make the crispy shallots: Have a paper towel-lined plate ready. Put the vegetable oil with the shallots in a small saucepan. Turn the heat to medium and cook, stirring now and again, until they begin to turn a deep amber-brown (this should take 10 to 15 minutes). Transfer the shallots to the prepared plate, dab gently to remove some of the excess oil, and sprinkle with salt.
  • Assemble the sandwiches: Toast the Potato Hot Dog Buns under the broiler in the oven until crisped and golden. Then pile a few meatballs into each bun and evenly divide the fennel slaw, crumbled feta, and crispy shallots over each. Serve warm and enjoy.

Add To Shopping List