Rating: 4.5 stars
46 Ratings
  • 5 star values: 32
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Adam Hickman
Recipe by Cooking Light March 2012

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

429 calories; fat 16.3g; saturated fat 4g; mono fat 5.1g; poly fat 4.2g; protein 25.4g; carbohydrates 60.5g; fiber 2.3g; cholesterol 85mg; iron 2.7mg; sodium 764mg; calcium 131mg.
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