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.
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
These look yummy, Kelly! My children love tiny sandwiches simply for the novelty of them. I should put them on our menu soon for a fun surprise!
aww, thanks so much, Kristen! appreciate you taking time to leave a kind note! blessings to you, sweet friend!
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