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
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
- 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.
- 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.
- 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.
- 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.
- Add the tomato sauce to the browned meatballs. Lower heat and simmer for 30 minutes.
- 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!
