GIULIA LOMBARDO
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​Italian Chicken Meatball Sliders

Yield: 12 sliders 
​Ingredients 
1 pound ground chicken 
1/4 cup panko bread crumbs 
1/4 cup bread crumbs 
1 egg
1 tablespoon chopped parsley
1/2 cup parmesan cheese grated 
12 teaspoon sized pieces of aged white cheddar 
2 1/2 cups tomato sauce 
12 small dinner rolls, toasted 
2 tablespoons mayonaise 
2 bunches rapini, coarsely chopped
2 cloves garlic, sliced thin 
1/2 teaspoon chilli flakes 
4 tablespoons olive oil 
1 tablespoon salt 
1/4 teaspoon black pepper 
Method
  1. On medium high heat, pre heat a large saute pan. Add 2 tablespoons olive oil, then add the rapini. Saute for 1 minute then add the garlic and chilli flakes, season with 1/2 tablespoon salt. Saute for another 2-3 minutes until the rapini is cooked though. Set aside.
  2. In a large mixing bowl combine the ground chicken, parmesan, panko, bread crumbs, egg, parsley, 1/4 teaspoon pepper and 1/2 tablespoon salt. mix well.
  3. Using your hands take about 3 tablespoons or the mixture and form into a ball, take a piece of cheese and press into the centre of the ball be sure to encase the cheese into the meatball. Repeat with the rest of the meatball mixture.
  4. Heat a large saute pan on medium heat, add 2 tablespoons of olive oil. Place each meatball into the pan leaving a 1/2 inch between each meatball, cook on each side about 1 minute to brown the meatballs.
  5. Add the tomato sauce to the browned meatballs. Lower heat and simmer for 30 minutes. 
  6. To assemble the sliders, spread on the mayo on both sides of the toasted diner rolls. place the rapini followed by a meat ball and enjoy!

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