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Thursday, September 26, 2013

Italian Sliders

First off...  Congratulations to Elisabeth!  You won my Fall picnic blanket giveaway!  It's in the mail and you'll see it in a few days.  Happy picnicking!

I realized that over the past few weeks I've only offered you sweets and baked goods!  I thought that today I should make you some dinner.  And not just any dinner.  Something fun!

I was at Wegmans the other day and spotted their slider buns.  I was inspired to make some mini burgers!

Italian mini burgers.  So much fun and such a perfect dinner!  They are made with all turkey, but aren't dry at all.  They are super moist and just the right size for the slider bun.  You could easily down three of these without a second glance.

I want to make more sliders!

One Year Ago: Green Curry Fritters
Two Years Ago: Croissants
Three Years Ago: Sugar Cookies

Italian Sliders
Adapted from Cooking Light Magazine

Olive oil
3 cloves garlic, minced
1 shallot, minced
1/3 cup fat free ricotta
1 tablespoon dried parsley
1/4 panko breadcrumbs
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
8 ounces ground turkey
2 (4-ounce) turkey sausage links, casings removed
1 large egg
1 1/2 cups marinara sauce
12 slider buns

Heat a large skillet over medium-low heat and add olive oil.  Add garlic and shallot and saute for 4 minutes, or until shallots are softened and garlic is fragrant.

Combine ingredients (ricotta through egg) in a large bowl.  Add shallots and garlic and stir with a large wooden spoon.  Shape into 12 meatballs, flatten each slightly.

Heat skillet to medium-high and add meatballs.  Cook for 3 minutes and flip over.  Cook for another 3 minutes.  Add marinara sauce and bring to a boil.  Reduce heat to medium-low and cover with lid.  Cook for 8 minutes or until meatballs are cooked through.

Place about 1 tablespoon sauce on the bottom of each roll.  Add meatball and place the lid on.  Have two, you deserve it.
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