MEATBALL SLIDERS
SERVES 20 SLIDERS
2 tbsp. olive oil, plus extra for brushing
1 onion, finely chopped
8 oz (227g) sliced mushrooms
2 garlic cloves, minced
1 1/2 cups cooked brown rice, cooled
1/2 cup Italian breadcrumbs
1/4 cup all-purpose flour
1 tsp. dried basil
1 1/2 tsp. sea salt
1 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper (optional)
Canola oil for frying
Slider buns or dinner rolls
1 cup tomato sauce, heated Classic Pesto Sauce
Fresh basil leaves for assembly
NUTRITIONAL VALUES
Calories: 220kcal
Fat: 15.4g (1.5g S.Fat)
Carbs: 18.3g
Protein: 3g
Sugar: 1.6g
Sodium: 307mg
METHOD
FOR THE MEATBALLS
In a large non-stick skillet over medium-high heat, heat the olive oil and cook the onion and mushrooms until soft and lightly browned. Cook for a few minutes more after adding the garlic. Place in a food processor. Set aside the skillet for later use.
In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using. Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Form the mixture into 1- or 2-inch balls, depending on the size of your bun.
In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed.
Brush the insides of the slider buns with olive oil. Toast until lightly browned on the edges in a sauté pan over medium heat. In each slider bun, layer a spoonful of tomato sauce, a meatball, a spoonful of pesto sauce, and a basil leaf. Attach a party pick to each slider to keep it together. Serve right away.
In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using. Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Form the mixture into 1- or 2-inch balls, depending on the size of your bun.
In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed.
Brush the insides of the slider buns with olive oil. Toast until lightly browned on the edges in a sauté pan over medium heat. In each slider bun, layer a spoonful of tomato sauce, a meatball, a spoonful of pesto sauce, and a basil leaf. Attach a party pick to each slider to keep it together. Serve right away.
