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Meatball Sliders

July 23, 2010

I don’t know why, but I’ve been totally into mini food the last week or so.  Since we usually have issues with the bun falling apart when we make meatball subs, it seemed like meatball sliders would be a great idea.  And they were.  Cute, tiny, dippable.  And healthy.  These would make a great appetizer for parties.  Makes 16.  I consider a serving 3-4 sliders.


  • 1 pound 93% lean ground turkey
  • 1 cup grated zucchini
  • 1/2 cup grated onion
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 tsps garlic
  • 1 tsp Italian seasoning
  • 1/3 cup grated parmesan
  • 1/2 tsp kosher salt
  • 1 tsp paprika
  • fresh ground pepper
  • 16 whole wheat dinner rolls
  • 1 jar marinara sauce
  • mozzarella cheese


  1. Preheat your broiler.  Cook’s note: The first time I made these I left the broiler on for AGES waiting for the preheat light to come on.  A broiler usually doesn’t do that.  FYI.
  2. Toss everything in a food processor and blend until well combined.
  3. Line a baking sheet with parchment paper.
  4. Spray with cooking spray.
  5. Using a melon baller or 1/8 cup measuring cup, scoop out mixture and roll into balls.  I got about 16.
  6. Cook under the broiler for 15 minutes or until the internal temp reaches 165 degrees.
  7. Meanwhile, split your sub rolls.
  8. Spritz with buttery spray and sprinkle with garlic powder.
  9. Toast to desired crispiness.
  10. Load each roll with a meatball and a slice of mozzarella.
  11. Top with marinara.

Printable version.

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