Chicken Meatball Sliders with Pesto Spread Recipe
- Cook Time: 40 Minutes
- Yield: 12 sliders
- These chicken meatballs sliders are perfect for entertaining!
Ingredients
- Pesto:
- Meatballs:
- If desired, top with lettuce, tomato OR red onion
Meatballs
- 1 doz slider rolls
- 1 tbsp balsamic vinegar
- 2 cup loosely packed fresh spinach
- 1/2 tsp Crushed Red Pepper
- 4 chopped green onions
- 1/4 cup bread crumbs
- 2 tsp Italian Seasoning Blend
- 1 tbsp worcestershire sauce
- 1 lb ground chicken OR turkey
- 1 tbsp corn oil
- 1/2 tsp sea salt
- 1/4 tsp black ground pepper
Pesto
- 1/2 cup fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- 1/4 cup corn oil
- 2 clove garlic
- 1/4 cup chopped almonds
- 1/4 tsp black ground pepper
- 1/4 tsp sea salt
Directions
- Combine all ingredients except oil in a blender or food processor and blend until pureed.
- Add oil slowly in a stream until fully combined. Set aside.
- Heat spinach on a microwave-safe plate for one minute; set aside to cool.
- Transfer to double layer of paper towels; fold over and squeeze excess moisture from spinach.
- Combine spinach, onions, vinegar, Worcestershire, salt and peppers in blender or food processor and process until finely minced.
- Transfer mixture into a mixing bowl with ground chicken and bread crumbs; stir until well combined.
- Form into 12 golf ball-sized meatballs.
- Heat oil in a 12-inch nonstick skillet over medium-high heat.
- Arrange meatballs in skillet and cook for 6 to 8 minutes turning meatballs until browned and cooked through.
- Spread pesto onto both halves of each slider rolls, add desired toppings and one meatball per roll.
- Serve immediately.
Tips
Slightly flatten each meatball for quicker cooking and easier eating!
