Italian Meatball Sliders

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
Skip the pasta and try Italian meatball sliders instead. Best of all, you can make the meatballs ahead and freeze them for a quick meal on busy nights.

Yield:

Serves 6 (serving size: 2 sliders)

Recipe from

Nutritional Information

Calories 429
Fat 16.3 g
Satfat 4 g
Monofat 5.1 g
Polyfat 4.2 g
Protein 25.4 g
Carbohydrate 60.5 g
Fiber 2.3 g
Cholesterol 85 mg
Iron 2.7 mg
Sodium 764 mg
Calcium 131 mg

Ingredients

1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links turkey Italian sausage, casings removed
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.

Note:

Adam Hickman,

March 2012