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Chicken Meatball Sliders with Pesto Spread

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

12 SLIDERS

Total Time Icon

TOTAL TIME

40 MINUTES

Skill Level Icon

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 RightBlend Oil

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:

  1. 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:

  1. 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.
  2. 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.
  3. 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!

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