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.
  olive oil1 tbsp
 garlic3 cloves
 shallots3 whole
diced fine
 ricotta cheese 1/3 cup
 parsley 1/4 cup
 panko 1/4 cup
 black pepper 1/2 tsp
 red pepper 1/4 tsp
 salt 1/8 tsp
 ground turkey8 oz
or ground pork
 italian sausage2 pieces
about 4 ounces each with casings removed
 egg1 whole
 marinara sauce1 1/2 cups
low sodium if possible
 slider buns12 whole
 basil12 leaves


large skillet
large bowl
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.

Recipe serves 6 with a serving size of 2 sliders, 429 calories per serving.


Cooking Light