The only modification I made was shaping the meat into 12 patties (to better fit the slider buns I had) rather than 24 meatballs. These were delicious, albeit tiny. This recipe is going on The List!
Italian Meatball Sliders
Little burgers deliver big flavor as Italian Meatball Sliders show. Marinara sauce replaces the ketchup and basil serves as a sub for lettuce.
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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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