These were a bit more time-consuming for me as I had to make both the marinara and the fresh mozzarella; but otherwise they came together quickly. I also made 12 meatballs instead of 24 but would make patties next time so that the sliders are easier to handle. I used 1/2 lb ground sirloin and 1/4 lb ground pork as that is what I had on-hand, but this seemed more meatball-y anyway. I find burgers a bit boring in general but these are both different and finger-foody enough that I would make them again. I served these with CL Marinated Green Bean and Potato Salad.
Italian Meatball Sliders
More From Cooking Light
Total: 30 Minutes
- Calories: 325
- Fat: 13.2g
- Saturated fat: 5.9g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.5g
- Protein: 16.6g
- Carbohydrate: 40.1g
- Fiber: 2.1g
- Cholesterol: 76mg
- Iron: 1.1mg
- Sodium: 595mg
- Calcium: 12mg
- 1/4 cup panko (Japanese breadcrumbs)
- 1 1/2 tablespoons minced fresh basil
- 1/2 teaspoon kosher salt
- 12 ounces ground sirloin
- 1 large egg
- 1 garlic clove, minced
- 12 water rolls, halved lengthwise
- Cooking spray
- 4 ounces fresh mozzarella cheese, cut crosswise into 12 thin slices
- 1 cup lower-sodium marinara sauce (such as McCutcheon's)
- 12 fresh basil leaves (optional)
- 1. Preheat broiler to high.
- 2. Gently combine first 6 ingredients in a large bowl, being careful not to overmix. Divide beef mixture into 24 equal portions; gently shape each portion into a meatball (do not pack). Arrange rolls, cut sides up, on a heavy baking sheet; broil 30 seconds or until very lightly toasted. Remove roll tops from pan.
- 3. Arrange meatballs on a broiler pan coated with cooking spray; broil 3 minutes or until browned. Turn meatballs over; broil 2 minutes or until desired degree of doneness. Arrange 2 meatballs on bottom half of each roll; top each slider with 1 cheese slice. Broil 1 minute or until cheese melts.
- 4. Place marinara sauce in a microwave-safe dish; cover and microwave at HIGH for 1 1/2 minutes or until thoroughly heated, stirring once. Place two sliders on each of 6 plates; spoon about 1 1/2 tablespoons sauce over each sandwich. Top each slider with 1 basil leaf, if desired, and 1 bun top.
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