Turkey Meatball Sliders

By Tracy

4 Person

40 Minutes

700 Calories

Sliders are, essentially, adorably undersized sandwiches. Here, we’re putting an Italian spin on the dish, using the meatball sub as inspiration! We’re filling ciabatta buns with homemade turkey meatballs slathered in tomato sauce and topped with melty provolone cheese. Flavored with traditional Italian spices and served with delicate, red leaf lettuce and cucumber salad, these gourmet slider-subs are the perfect, family-friendly entree.

Ingredients

Meatball Slider Spice Blend

Crushed Red Pepper Flakes
1/4 tsp. Sweet Paprika
Whole Coriander Seeds
1/4 tsp. Dried Thyme
1/4 tsp. Dried Oregano
Whole Fennel Seeds

1/3 cup Panko Breadcrumbs
1/3 cup Grated Parmesan Cheese
1 tbsp. Red Wine Vinegar
1 tbsp. Meatball Slider Spice Blend
1 Yellow Onion
1 head Red Leaf Lettuce
8 slices Provolone Cheese
8 Ciabatta Slider Buns
1 Shallot
1 Cucumber
4 cloves Garlic
1 can Crushed Tomatoes
1 1/4 pounds Ground Turkey

Method

01

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Peel and mince the garlic. Peel and small dice the onion. Thinly slice the cucumber into rounds. Cut off and discard the root end of the lettuce; separate the leaves.
02

Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.
03

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant.
04

Turn off the heat. Transfer half the cooked aromatics to a medium bowl, leaving the remaining aromatics in the pan.
05

Add the ground turkey, breadcrumbs and half the Parmesan cheese to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 8 equal-sized meatballs.
06

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, stirring occasionally, 7 to 9 minutes, or until browned on all sides.
07

While the meatballs brown, stir the crushed tomatoes into the pan of cooked aromatics; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 6 to 8 minutes, or until thickened.
08

Season with salt and pepper to taste. Add the browned meatballs. Increase the heat to medium and simmer, loosely covering the pan with aluminum foil, 7 to 9 minutes, or until the meatballs are cooked through.
09

Place the buns on a sheet pan, cut sides up. Drizzle the bun tops with olive oil. Spread a layer of the tomato sauce onto each bun bottom (you may have extra sauce). Top each with a finished meatball and a slice of provolone cheese.
10

Bake 2 to 4 minutes, or until the cheese has melted. Remove from the oven and top each slider with a toasted bun top. Transfer to a serving dish.

Related Tags

Turkey Recipes

Appetizers Recipes

Ground Turkey Recipes

Meatball Recipes

Turkey Meatball Sliders

4.0

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 700 Kcal
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Meatball Slider Spice Blend

Crushed Red Pepper Flakes

1/4 tsp. Sweet Paprika

Whole Coriander Seeds

1/4 tsp. Dried Thyme

1/4 tsp. Dried Oregano

Whole Fennel Seeds

1/3 cup Panko Breadcrumbs

1/3 cup Grated Parmesan Cheese

1 tbsp. Red Wine Vinegar

1 tbsp. Meatball Slider Spice Blend

1 Yellow Onion

1 head Red Leaf Lettuce

8 slices Provolone Cheese

8 Ciabatta Slider Buns

1 Shallot

1 Cucumber

4 cloves Garlic

1 can Crushed Tomatoes

1 1/4 pounds Ground Turkey

03 Method

Step 1

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the buns. Peel and mince the garlic. Peel and small dice the onion. Thinly slice the cucumber into rounds. Cut off and discard the root end of the lettuce; separate the leaves.

Step 2

Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

Step 3

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and spice blend; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant.

Step 4

Turn off the heat. Transfer half the cooked aromatics to a medium bowl, leaving the remaining aromatics in the pan.

Step 5

Add the ground turkey, breadcrumbs and half the Parmesan cheese to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 8 equal-sized meatballs.

Step 6

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs and cook, stirring occasionally, 7 to 9 minutes, or until browned on all sides.

Step 7

While the meatballs brown, stir the crushed tomatoes into the pan of cooked aromatics; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer 6 to 8 minutes, or until thickened.

Step 8

Season with salt and pepper to taste. Add the browned meatballs. Increase the heat to medium and simmer, loosely covering the pan with aluminum foil, 7 to 9 minutes, or until the meatballs are cooked through.

Step 9

Place the buns on a sheet pan, cut sides up. Drizzle the bun tops with olive oil. Spread a layer of the tomato sauce onto each bun bottom (you may have extra sauce). Top each with a finished meatball and a slice of provolone cheese.

Step 10

Bake 2 to 4 minutes, or until the cheese has melted. Remove from the oven and top each slider with a toasted bun top. Transfer to a serving dish.

04 Author