Turkey-Veggie Meatball Sliders

With the Big Game just one week away, I thought it would be fun to share one of our favorite finger-food dinners. And whether you’re a Super Bowl fan or not, this simple recipe is perfect for enjoying a fun once-n-awhile dinner in front of the television watching whatever sport you enjoy most! These sliders also make a great party food for entertaining kids and adults alike!

Another great thing about this easy game-day dinner is that you can double the meatball recipe, use some for the sliders, and save the rest for a quick and easy spaghetti-n-meatballs dinner. Just bake the meatballs and freeze them. Then reheat in your favorite marinara sauce and serve over pasta or on toasted buns. Yum!

Turkey-Veggie Meatball Sliders (Game Day!)

• 12 turkey-veggie meatballs (see recipe below)
• 12 small dinner rolls of your choice
     (sourdough, honey-wheat or gluten-free rolls all work just fine)
• 1 1/3 cup marinara sauce
• 3 slices provolone cheese, sliced into quarters

1. Split rolls in half horizontally. Place roll halves on a parchment-lined baking sheet. Set aside.
2. In a small saucepan, heat the marinara sauce over medium heat. Stir in the meatballs and heat until warmed.
3. Place one meatball on each roll and top with a tablespoon or two of sauce. Top with a quarter slice of cheese.
4. Broil sliders on high until cheese is melted and rolls are lightly toasted. Serve with Healthier Homemade Fries.

Turkey-Veggie Meatballs

1 1/2 lbs ground turkey
1/4 cup finely diced zucchini
1/4 cup finely diced carrot
1/4 cup finely diced onion
1/2 tsp dried Italian seasoning
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1/4 tsp garlic powder
1 large egg

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.

2. Heat olive oil in a skillet over medium-high heat. Add the finely diced veggies and sauté until they just begin to soften a bit (3-4 minutes).

3. Place ground turkey in a large mixing bowl and add the sautéed veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients.

4. Using your hands, thoroughly mix the ingredients together. Then form the meat mixture into 12 three-inch balls, placing them onto prepared baking sheet.

5. Bake meatballs approximately 20-25 minutes, or until cooked through. Transfer meatballs to a paper towel lined plate to absorb any excess moisture/fat.

These delicious and nutritious meatballs are perfect for making Italian-style sliders (as noted above), or classic spaghetti-n-meatballs. They also make a great homemade “lunchables” style lunch for kids – just pop a couple in a lunch box with a side of marinara and some fresh cut veggies. Yum!

Time-Saving Tip: Why not employ the “Cook Once, Eat Twice” time-saving strategy and bake a double batch of these meatballs and freeze half for future meals. To freeze them, simply place cooked meatballs on a clean parchment-lined baking sheet, leaving about an inch between them so they don’t stick together. Then, place in freezer for a couple of hours. Once frozen solid, remove meatballs from baking sheet and transfer to a freezer-safe container to store in freezer. When ready to use, thaw overnight in frig, then simply reheat.

Blessings, Kelly at The Nourishing Home