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Categories:
olive oil garlic shallots Ricotta cheese parsley freshly ground black pepper red pepper salt lean ground pork sausage egg lower buns basil
Viewed: 67 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil, divided
- 3 garlic cloves, minced
- 3 shallots, finely diced
- 1/3 cup part-skim ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup panko (Japanese breadcrumbs), toasted
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon salt
- 8 ounces lean ground pork
- 2 (4-ounce) links turkey Italian sausage, casings removed
- 1 large egg
- 1 1/2 cups lower-sodium marinara sauce
- 12 slider buns, toasted
- 12 basil leaves
Method
- Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; saute 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.
- Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.
