Chicken Meatball Sliders with Pesto Spread

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These chicken meatballs sliders are perfect for entertaining!

12 sliders
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® Corn, Canola OR Vegetable Oil
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® Corn, Canola OR Vegetable Oil
1 dozen slider rolls
If desired, top with lettuce, tomato OR red onion

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!

Total Time
Cook Time 15 minutes
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