With just the right amount of heat and spice, these little burgers are a great treat! Make sure you use a bun or dinner roll that is only 2 points+ each. You will use a small sized dinner roll for these. I used a potato roll. The serving size is 2 sliders for 11 points+, but you can have just one for 5 points+.
serves 6 ( 2 sliders = 11 points+)
- 1 T. olive oil, divided
- garlic powder to taste
- 1 medium onion, finely shopped
- ⅓ c. low-fat ricotta cheese
- 2 tsp. dried parsley
- ¼ c. Panko Japanese bread crumbs
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper
- ⅛ tsp. salt
- 8 oz. lean ground pork
- 2 ( 4 oz) hot Italian turkey sausage links, casings removed
- 1 egg
- 1-½ c. low-fat marinara sauce
- 12 slider buns, toasted
Heat 1 tsp. oil in a large nonstick skillet. Add onions and cook until tender. Add garlic powder and stir. Transfer mixture to a large bowl. Add ricotta and the next 8 ingredients ( through egg) Mix together and form into 12 meatballs, slightly flattening the tops. Add remaining 2 tsp. oil to the skillet. Add meatballs and cook for 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat and simmer for 8 minutes or until meatballs are done. Top bottom half of bun with 1-½ T. sauce, then 1 meatball and top half of bun.
adapted from "Cooking Light"