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1
Make the meatballs: Heat the olive oil in a medium skillet over medium heat.
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2
Add the onion and cook until soft, about 3 minutes.
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3
Add the garlic and cook 1 minute, stirring constantly.
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4
Stir in the coriander, fennel seeds and rosemary; toast 1 minute.
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5
Transfer the mixture to a large bowl and refrigerate until cool.
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6
Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.
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7
Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined.
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8
Roll into 24 small ovals (about 2 tablespoons meat each).
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9
Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it.
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10
Roll between your hands to make a smooth ball.
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11
Refrigerate until ready to cook.
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12
Make the sauce: Heat the olive oil in a large pot over medium-high heat.
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13
Add the onion and cook until soft, about 1 minute.
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14
Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes.
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15
Add the oregano.
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16
Add the meatballs to the sauce.
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17
Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.
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18
Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon.
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19
Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper.
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20
Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.
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21
Photograph by Joseph DeLeo
