Turkey Meatball Sliders

On 02.11.12 • In Chef's Cookbook, Recipes, The Eating Revolution • by Doug Wallace

When it comes to breads, I try to find the healthiest bread possible, but I am evolving to perfecting my own bread creations. I don't eat a lot of bread, but I do love these occasional creations with bread such as Turkey Meatball Sliders.

I think for this kind of treat, you can basically use any type of bread you want, depending on where you are with your health regiment. I think we should just let it evolve naturally.

I am still screwing around with breads, and I'm still working on some gluten free bread. I ran across a great Gluten Free Walnut Rosemary Bread recipe. These kind of experimentations take some time. Until I get there, I have some great breads such as Sami's Bakery Millet and Flax Bread.

Making "sliders" as opposed to sandwiches is a better approach, because of the unpredictable texture of the bread the first several times around. With sliders, there will only be a small piece of bread under and over each meatball, so there's less of an issue handling crumbling bread as you eat.

Turkey Meatballs

–1 tablespoon organic olive oil –3 organic garlic cloves, minced
–optional organic shallots or scallions
–1/3 cup grass fed ricotta cheese, or cheese of choice
–1/4 cup chopped fresh parsley
–1/4 cup breadcrumbs from quality bread
–1/2 teaspoon freshly ground organic black pepper
–1/4 teaspoon organic crushed red pepper
–1/8 teaspoon Pink Himalayan Salt
–1 lb pasture fed ground turkey, optionally mix in pasture fed turkey sausage with casings removed
–1 large pasture raised egg
–1 1/2 organic marinara sauce
–12 organic basil leaves
–toothpicks

Preparation

–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, cheese, and next 6 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

–Return pan to medium-high heat. Add 2 teaspoons olive 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.

–If bread is standard size slice, place multiple meatball on slice as will fit. Top each meatball 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and optional cheese. Add second slice of bread and insert toothpicks through each meatball.

–Cut the sandwich into individual single serving meatball sliders, with toothpicks in place to help hold sandwich together to make cutting easier. ~dw~

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