Italian Meatball Sliders Recipe

June 24, 2012



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!!

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