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.
Ingredients
| |
| | shallots | 3 whole |
| diced fine |
| |
| | ground turkey | 8 oz |
| or ground pork |
| |
| | italian sausage | 2 pieces |
| about 4 ounces each with casings removed |
| |
| | marinara sauce | 1 1/2 cups |
| low sodium if possible |
| |
| | slider buns | 12 whole |
| toasted |
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. |
Notes
Recipe serves 6 with a serving size of 2 sliders, 429 calories per serving.
