My Little Italy Meatball Sliders with Whipped Ricotta are the perfect lightened up entertaining recipe to feed a crowd!
Little Italy Meatball Sliders- a Lightened up Recipe
My Little Italy Meatball Sliders with Whipped Ricotta are the perfect lightened up entertaining recipe. These adorable crowd pleasers are a nutritious take on the classic meatball sub, a traditionally indulgent party food.
Who doesn’t love a good meatball? The problem is that with traditional meatball subs, it’s very easy to overeat. They’re also typically pan-fried and coated in a heavy sauce and lots of cheese.
I decided to make a healthier version of the dish by making sliders. It's instant portion control! I use lean (93%) ground beef in my meatballs. Plus, I bake them in stead of frying them, which shaves off plenty of calories and fat.
How to Make Little Italy Meatball Sliders
Because lean beef doesn't have as much fat as traditional ground beef, I have a trick to keep the meatballs moist. I add some grated onion to the meat.
Use a box grater to grate some onion and add it (along with the juices) to the meatball mixture It will add moisture and flavor!
To infuse the meatballs with plenty of Italian flavor, I also add fresh garlic, Parmesan cheese, and parsley.
To hold the meatballs together, I add an egg and breadcrumbs. I prefer to use unseasoned breadcrumbs because seasoned breadcrumbs often have a lot of hidden sodium.
I also like to use whole wheat breadcrumbs because they add a healthy boost of whole grains.
Toss the meatballs in marinara sauce once they're cooked. You can definitely make your own sauce but if you're short on time, use your favorite jarred sauce.
To assemble the sliders, I place the meatballs on slider rolls and then top them with cheese. Instead of the traditional Mozzarella or Provolone cheese, I use a dollop of creamy, whipped ricotta.
Ricotta cheese, when blended in a food processor, turns into a fluffy, cloud-like topping that lightly coats the meatballs. If you've never tried this, you must- it's so good!
Fresh arugula completes the sliders and adds several essential vitamins and minerals. If you don't like arugula, you can use any greens that you like.
These sliders are fun, delicious and easy to make. While the meatballs are baking in the oven, you can assemble all of the other ingredients.
This dish is perfect for entertaining because you can make them ahead of time. Whether you're entertaining for game day or the holidays, these adorable sliders are always a crowd-pleaser!
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Little Italy Meatball Sliders with Whipped Ricotta
Ingredients
Meatballs:
- 1 pound 93% lean ground beef or ground turkey
- 1 large egg
- ¼ cup grated onion
- 2 cloves garlic, grated or finely chopped
- 2 tablespoons water
- 2 tablespoons chopped, fresh parsley
- ¼ cup dry, plain whole wheat breadcrumbs
- 2 tablespoons grated Parmesan cheese
- ¾ teaspoon kosher salt
- ¼ teaspoon pepper
Sauce:
- 1 ½ cups your favorite jarred marinara sauce
Whipped Ricotta:
- 1 cup ricotta cheese
- 1 teaspoon olive oil
- ⅛ teaspoon kosher salt
Other:
- 10 slider rolls (preferably whole wheat), toasted
- 2 cups arugula leaves
Instructions
- Preheat oven to 375°F.
- Mix all of the ingredients for the meatballs together in a large bowl. Form into 10 meatballs. Place the meatballs on a rack in a broiler pan. Bake in the oven until cooked through, 18-20 minutes.
- While the meatballs are baking, place the ricotta, olive oil and salt in a mini food processor. Blend until smooth and creamy.
- Heat the marinara sauce in a medium saucepan on the stove (alternatively, you can heat the sauce in a bowl in the microwave). When the meatballs are done, remove them from the oven and toss them in the sauce.
- To assemble the sliders, place a few arugula leaves on each roll bottom. Add the meatballs and spoon a little marinara sauce over each one. Top each meatball with a dollop of whipped ricotta and add the roll tops. Devour!
Deborah says
I am making this recipe for the second time because it is so very delicious. The meatballs are melt-in-your-mouth moist and the seasonings are spot on. I made this recipe both times "as is" and without any modifications. Thank you so much for sharing it!
Amee Livingston says
Sonali, thank you so much for the shout-out! Your sliders were really, really amazing! I loved all of the flavors and the whipped ricotta was a great addition. You were all winners in my book! 🙂
sonaliruder says
Thanks Amee! I really appreciated the opportunity and I had a blast competing with such talented cooks!
Caroline Kaufman says
I am completely in love with this slider recipe. I kind of want to throw a party now just so I can make these!!
sonaliruder says
Haha, that's great! I'll be there! Thanks Caroline 🙂
Kathy says
These certainly look amazing. I love the whole slider size of a burger. They aren't nearly as messy as a huge burger.
sonaliruder says
Sliders rock- instant portion control! Thanks for stopping by Kathy 🙂
GiGi Eats Celebrities says
Mmmm!!!!!!! I haven't had ground red meat in sooooooo long and now I am completely craving it!!!! MUST FIND AND DESTROY BURGER - stat!
sonaliruder says
Burgers be warned, GiGi is on the loose!!!
Evolve With Mary says
That whipped ricotta just blew my mind. My boyfriend is Italian and I think he will love this recipe, who doesn't enjoy meatball sliders?
sonaliruder says
Seriously, who doesn't love a meatball slider? Thanks so much for stopping by Mary, I really appreciate the comment 🙂
Min Kwon says
Love the idea of topping meatballs with whipped ricotta! yum! I normally use tenderloin or ribeye, but I def should venture out and try diff cuts
sonaliruder says
The whipped ricotta is really yummy Min, you should definitely give it a try! Thanks for stopping by my friend, have a wonderful week 🙂
Kathy @ Olives and Garlic says
Sonali I just made a batch of homemade ricotta on Sunday and this recipe would be a great way to use some of it. Lovely!
sonaliruder says
Homemade ricotta...yum!! Such perfect timing, sounds like it was meant to be! Thanks Kathy, enjoy!