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Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross Photo by: Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross

Italian Meatball Sliders

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.

Cooking Light MARCH 2012

  • Yield: Serves 6 (serving size: 2 sliders)

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.

Nutritional Information

Amount per serving
  • Calories: 429
  • Fat: 16.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 4.2g
  • Protein: 25.4g
  • Carbohydrate: 60.5g
  • Fiber: 2.3g
  • Cholesterol: 85mg
  • Iron: 2.7mg
  • Sodium: 764mg
  • Calcium: 131mg
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Italian Meatball Sliders recipe

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