D said they were very easy to make.
They were sooooooo good. It really took a lot not to have an extra half serving. We will definitely have again.
We had with spinach, egg, and mozzarella salad.
Italian Meatball Sliders
Photo by ALB |
YIELD: Serves 6 (serving size: 2 sliders)
COURSE: Sandwiches
Ingredients
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links turkey Italian sausage, casings removed (used pork hot Italian)
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves
Preparation
1. 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. (Chopped and added the basil to everything). Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.
2. 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.
Nutritional Information
Calories: 429; Fat: 16.3g; Saturated fat: 4g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 4.2g; Protein: 25.4g; Carbohydrate: 60.5g; Fiber: 2.3g; Cholesterol: 85mg; Iron: 2.7mg; Sodium: 764mg; Calcium: 131mg
Cooking Light MARCH 2012
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