Italian Meatball Sliders

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"