Little Italy Meatball Sliders with Whipped Ricotta
Makes 10 sliders
For the Meatballs:
1 pound 93% lean ground beef
1 large egg
¼ cup grated onion
2 cloves garlic, grated or finely chopped
2 tablespoons chopped, fresh parsley
¼ cup dry, plain whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
For the Sauce:
1 ½ cups your favorite jarred marinara sauce
For the Whipped Ricotta:
1 cup ricotta cheese
1 teaspoon olive oil
10 slider rolls (preferably whole wheat), toasted
2 cups arugula leaves
1. Preheat oven to 375°F. Mix all of the ingredients for the meatballs together in a large bowl. Form into 10 meatballs. Place the meatballs on a rack in a broiler pan. Bake in the oven until cooked through, 18-20 minutes.
2. While the meatballs are baking, place the ricotta, olive oil, and a pinch of salt in a mini food processor. Blend until smooth and creamy.
3. Heat the marinara sauce in a medium saucepan on the stove (alternatively, you can heat the sauce in a bowl in the microwave). When the meatballs are done, remove them from the oven and toss them in the sauce.
4. To assemble the sliders, place a few arugula leaves on each roll bottom. Add the meatballs and spoon a little marinara sauce over each one. Top each meatball with a dollop of whipped ricotta and add the roll tops.
Recipe and photo courtesy Sonali Ruder @ The Foodie PhysicianBack to top