Video: Steven Rinella Makes Wild Ram Meatball Sliders

Food Republic•

serves 6-8 as an appetizer

  • 2 pounds ground Dall sheep (or venison, elk, buffalo — really any lean game meat)
  • 1/3 pound pork fat
  • 10 cloves garlic
  • 1 cup breadcrumbs
  • 1 dozen slider buns or small dinner rolls
  • 1/2 pound provolone cheese, sliced thinly
  • 2 eggs, beaten
  • 32 ounces crushed tomatoes
  • salt and pepper
  • oil
  1. Grind your meat and fat together and mix into burger form. This is a meat-to-fat ratio for a fairly lean burger; you can also use whatever burger mix you like. For this recipe I like to grind garlic right into my meat mixture. Mix eggs and bread crumbs into mixture.
  2. Make ¼ lb patties from your burger and shape them into big, thick, half-burger/half-meatball-looking monsters.
  3. Salt and pepper them liberally and brown them in oil in batches. When all are browned, put them all back in the pan and cover the whole lot with crushed tomatoes. Let these simmer and bubble on low until they are cooked through.
  4. In the meantime, cut your buns and place them on a cookie sheet.
  5. Cover with sliced provolone and toast in the oven until cheese is melted and buns are toasted.
  6. Put a ball on each bun and add another scoop of tomato sauce.

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