I cut this recipe out of one of my favorites…..Cooking Light. The recipe called for sliders but we made burgers…..yum
1 T. olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 c. part-skim ricotta cheese (we didn’t have this so Jeff substituted parmesan and a wee bit of milk)
1/4 c. chopped fresh parsley
1/4 c. panko, toasted
1/2 t. freshly ground black pepper
1/4 t. crushed red pepper
1/8 t. salt
8 oz. lean ground pork
2 (4 oz.) links turkey Italian sausage, casings removed
1 large egg
1 1/2 c. lower sodium marinara sauce
12 slider buns, toasted (we just used regular hamburger buns)
12 basil leaves
Heat 1 t. oil in a large skillet over medium heat, swirl to coat. Add garlic and shallots to pan; saute 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.
Return pan to medium-high heat. Add remaining 2 t. 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 T. sauce, 1 meatball, 1 bail leaf, and top half of bun.
Serve and enjoy!!