cookware
- large skillet
- large bowl
1 | Heat 1 teaspoon of the olive oil in the skillet over medium heat. Sauté garlic and shallots for about 3 minutes. Stir frequently. |
2 | 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. |
3 | 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. |
4 | 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. |
5 | 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
notes
Recipe serves 6 with a serving size of 2 sliders, 429 calories per serving.