Meatball sliders Prep: 30 minutes Cook: 8 minutes Servings: 12 sliders Ingredients: 1 pound ground round or sirloin 1 large egg 2/3 cup panko or regular dried breadcrumbs 1/2 cup grated Parmesan cheese 3 tablespoons minced fresh sage or 1 1/2 Tbsp dried, crumbled 1/4 teaspoon coarse salt Freshly ground pepper 12 slices French bread, 3/4-inch thick 2 tablespoons olive oil 1/2 cup spicy ketchup or tomato chutney 1 Combine the ground meat, egg, panko, Parmesan, sage, salt and pepper to taste in a large bowl. Work the meat to thoroughly incorporate all the ingredients; form into 2-inch patties. Place the bread slices on a plate; drizzle both sides with the oil. 2 Prepare a grill for direct, high heat. Grill sliders to desired doneness, about 4 minutes per side for medium-rare, and up to 5-6 minutes for well done. During the last minute, place the oiled bread on the grill; toast until golden brown, about 30 seconds per side. Nutrition information Per serving: 204 calories, 33% of calories from fat, 7 g fat, 2 g saturated fat, 44 mg cholesterol, 21 g carbohydrates, 13 g protein, 431 mg sodium, 1 g fiber. The recipe can easily be doubled or tripled to suit a barbecue of any size. Present them on a large platter, and serve with a large green salad, coleslaw or potato salad. A perfect way to welcome outdoor warm-weather cooking.
Photo by Jim Stott
Copyright © 2017, CT Now