Chicken Meatball Sliders with Pesto Spread
With Mazola® Canola Oil
SERVING SIZE
12 SLIDERS
TOTAL TIME
40 MINUTES
SKILL LEVEL
INTERMEDIATE
Ingredients:
PESTO:
- 2 cups loosely packed fresh spinach
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped almonds
- 1/4 teaspoon sea salt
- 1/4 teaspoon black fine grind pepper
- 1/4 cup Mazola® Canola Olive Oil Blend
MEATBALLS:
- 2 cups loosely packed fresh spinach
- 4 chopped green onions
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian herb seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon red crushed pepper
- 1/4 teaspoon black fine grind pepper
- 1 pound ground chicken OR turkey
- 1/4 cup bread crumbs
- 1 tablespoon Mazola Canola Oil
- 1 dozen slider rolls
- If desired, top with lettuce, tomato OR red onion
Instructions:
Pesto:
- 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.
CHICKEN MEATBALLS:
- 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.
Recipe Tip: Slightly flatten each meatball for quicker cooking and easier eating!
