Turkey Meatball sliders
Our turkey meatball sliders give you all the zesty, delicious Italian flavors of a meatball sub in a fun-sized format, with less fat thanks to ground turkey. Don't worry; they're still so juicy!
Servings: 24 Mini Sliders
Ingredients
- 1 ½ pounds ground turkey
- ½ cup grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon italian seasoning
- 1 tablespoon dried minced onion
- 1 large egg
- 2 tablespoon fresh parsley, finely chopped
- ⅓ cup diced pepperoni
- ⅓ cup panko breadcrumbs
- (2) 12 mini slider buns, I used Martin brand
- 14 ounce pizza sauce
- 8 ounce provolone, sliced and quartered
Instructions
- Preheat the oven to 400, and line a baking sheet(s) with parchment paper or aluminum foil. Set aside.
- In a medium size bowl, add ground turkey, grated parmesan, herbs, seasonings, breadcrumbs, diced pepperoni, and egg into a bowl. Mix well.
- Form 1-inch balls and place on the prepared baking sheet(s) at least 1-inch apart.
- Repeat steps until all of the meatball mixture is used.
- Bake for 15 minutes.
- While the turkey meatballs bake, separate slider buns in half.
- Place quartered cheese slices over the bottoms of each bun, and top with a teaspoon of pizza sauce.
- On the top side of the bun, add a teaspoon of sauce and top with remaining quartered provolone.
- Remove the meatballs from the oven, and increase the temperature to 425 degrees.
- Place the cooked meatballs on the bottom side of the bun, leaving the tops of the sliders to cook open faced in the oven.
- Once the oven has reached 425, bake the sliders for 4-6 minutes, or until the cheese has melted.
- Remove from the oven and place the tops of the sliders onto the meatballs. Serve warm.
- Makes 24 mini sliders.
Notes
Tips
- It's best to mix the meatball ingredients by hand, then mix only until combined. This avoids overmixing, which can lead to tough meatballs.
- A very sharp, serrated knife lets you easily cut your buns in half without squishing them.
- Be sure your seasonings are fresh. The older they get, the less flavor they have!