Wednesday, March 14, 2012

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"

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