moist turkey sliders

1 tbsp olive oil
3 cloves garlic
3 whole shallots
diced fine
1/3 cup ricotta cheese
1/4 cup parsley
1/4 cup panko
1/2 tsp black pepper
1/4 tsp red pepper
1/8 tsp salt
8 oz ground turkey
or ground pork
2 pieces italian sausage
about 4 ounces each with casings removed
1 whole egg
1 1/2 cups marinara sauce
low sodium if possible
12 whole slider buns
12 leaves basil
  • large skillet
  • large bowl
We chose to make this recipe because it was lean (found it in Cooking Light), and it made use of several freezer items we had on hand, namely ground turkey and marinara sauce. The ricotta cheese in it made the sliders super moist. As an added bonus, the leftover meatballs reheated beautifully.
Heat 1 teaspoon of the olive oil in the skillet over medium heat. Sauté garlic and shallots for about 3 minutes. Stir frequently.
In a large bowl, combined the softened garlic and shallots with the ricotta, parsley, panko, black and red pepper, salt, ground turkey, sausage, and egg. Form 12 meatballs and flatten each one slightly.
Warm 2 teaspoons of oil over medium heat in the same skillet. Add the meatballs to the skillet. Cook for 3 minutes, flip, then cook for another 3 minutes.
Add the marinara sauce to the skillet. Bring the mixture to a boil, then scrape fond into the sauce. Cover then simmer for about 8 minutes until the meatballs are done.
Assemble the sliders by adding a generous spoonful of sauce onto the bottom slice of each bun, adding the meatball, a leaf of basil, and finishing with the top half of the bun.
source: Cooking Light
Recipe serves 6 with a serving size of 2 sliders, 429 calories per serving.