I recently became addicted to Melissa Joulwen’s Moroccan meatballs recipe from Eat Well. This book and her blog, The Clothes Make the Girl, got me through my first Whole3o challenge in March. I identified with her story. We seem to come from similar places in our lives. Immigrant mediterranean families with a healthy love of food and cooking stock our memory shelves.
In prepping for my next Whole30 I decided to get Eat Well 2 and try more of her yummy recipes. Last time I was so caught up in doing my Whole30 I really didn’t do a lot of blogging on how I was doing. This time I’m trying to get my journey blogged.
Growing up in a family with, as I have said before, a healthy love of meat I remember my mother’s meatball prep and have been doing this very thing for many years. Basically it goes like this:
- Make meatballs
- Put them on a cookie sheet.
- Put them in the freezer until solid (several hours
- Take them out and put them in a foodsafe bag then refreeze.
You can do the same with sliders.
I do this with a lot of things, meatballs, chicken, and fruit. Some vegetables need a quick blanching before you freeze them but I’ll cover that another time. But I said sliders, right?
Sliders, I found out, can go from the freezer to the grill and cook up super quick. Sliders fit easily into butter lettuce cups. Sliders are brilliant for making ultimate paleo meat (grass fed) go just a little further. Sliders can substitute for meatballs.
Sliders are genius! I would give my ovaries to be the one to claim the invention of the slider.
For these, I used Melissa’s Merguez Meatballs from Eat Well 2. I often use her Moroccan meatball recipe for sliders. And now, I can make sliders for dinner in a matter of minutes. Just fire up the grill and go!
I will continue to sing the praises of the slider during the rest of the month as I explore the summer version of the Whole30.