Tuesday, June 18 2013, 09:31 AM MDT
Rebekah's Kitchen Meatball Sliders
Craving a burger, but want to cut down on calories? Local Park City chef Rebekah Abrams shows us how to make a healthier version that come in a more waist-friendly size!
1 lb ground turkey
½ C Panko bread crumbs
¼ C whole milk
¼ C Worcestershire
½ C chopped onion, Sautéed
3 cloves garlic, chopped and sautéed with onion
½ C parmesan
¼ C parsley, chopped
2 T oregano, chopped
Salt and Pepper to taste
12-16 slider buns
Sauté onion and garlic in a bit of olive oil and set aside to cool. In a large bowl add bread crumbs, milk and Worcestershire and set aside until the breadcrumbs have absorbed all of the liquid. Add onion mixture, egg, parmesan, fresh herbs, salt (I add about 1T) and pepper and mix well. Add ground turkey and mix well. Form into 12-16 meatballs (depending on the size of your slider buns) and place them on a parchment lined, rimmed baking sheet. Bake at 425 degrees until meat thermometer reads 165 degrees, about 30 minutes. I like to put my meatballs into my Roasted Tomato Sauce to warm until I am ready to use them. You can serve the meatballs “naked” without sauce on the slider buns or you can use a jar sauce to dress them. I also like to spread a little fresh ricotta on the bun before I stack the meatball on. This helps the meatball stay put on the bread and it tastes delicious. Cheers!
Find out more at www.rebekahskitchen.com