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Chicken Meatball Sliders with Pesto Spread
#0891

Spice Islands®

Chicken Meatball Sliders with Pesto Spread

Difficulty

  • Prep Time: 25 minutes
  • Total Time: 40 minutes

12 sliders

Ingredients

Pesto:

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 Spice Islands® Sea Salt

1/4 teaspoon Spice Islands® Fine Grind Black Pepper

1/4 cup Mazola® Corn Oil

Meatballs:

2 cups loosely packed fresh spinach

4 chopped green onions

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

2 teaspoons Spice Islands® Italian Herb Seasoning

1/2 teaspoon Spice Islands® Sea Salt

1/2 teaspoon Spice Islands® Crushed Red Pepper

1/4 teaspoon Spice Islands® Fine Grind Black Pepper

1 pound ground chicken OR turkey

1/4 cup bread crumbs

1 tablespoon Mazola® Corn Oil

1 dozen slider rolls

If desired, top with lettuce, tomato OR red onion

Instructions

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!

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