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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Skip the pasta and try Italian meatball sliders instead. Best of all, you can make the meatballs ahead and freeze them for a quick meal on busy nights. Ingredients:
1 tablespoon olive oil, divided |
3 garlic cloves, minced |
3 shallots, finely diced |
1/3 cup part-skim ricotta cheese |
1/4 cup chopped fresh parsley |
1/4 cup panko (japanese breadcrumbs), toasted |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper |
1/8 teaspoon salt |
8 ounces lean ground pork |
2 (4-ounce) links turkey italian sausage, casings removed |
1 large egg |
1 1/2 cups lower-sodium marinara sauce |
12 slider buns, toasted |
12 basil leaves |
Directions:
1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.
2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.
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