Monday, February 6, 2012

At Home: Turkey Meatball Sliders

In honor of the New York Giants we settled on Turkey Meatball Sliders.  Keith makes these delicious Micky-friendly balls from scratch and allowed me to share the recipe with you all.  Keep in mind that Keith is liberal with the measurements and usually just goes by his eye.  Check out the other Super Bowl Snacks that we made and find the recipe on What Micky Eats...At Home.

Keith's Turkey Meatballs (Makes about 18 meatballs)
  • 1 lb. ground turkey
  • 1 egg
  • ½ to 1 cup breadcrumbs, depends on moist level
  • ¼ onion, shredded
  • 1 teasp garlic powder
  • 1 teasp Italian seasoning
  • 1 Tbsp Parmesan cheese
  • dash of salt & pepper
  • dash of red pepper flake (optional)

- In a large bowl, mix all of the ingredients using your hands. Don't over mix.
- Heat a large skillet on medium-high with olive oil.
- Shape meat into golf ball sized rounds.  Meatballs should firm, but not dry.
- Brown each on all sides. Add your favorite marinara sauce into the pan. Lower heat and simmer until fully cooked.
- To make sliders: Toast buns and top each with a meatball, sauce, and mozzarella cheese.


The meatballs are universal and can be used in spaghetti, on sub sandwiches, or whatever you like.  You will not know the difference between beef and turkey with this recipe.

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