Italian Meatball Slider
1 lb ground pork
1 lb ground turkey
1 tsp granulated garlic
1 tsp dried oregano
1 tbsp tomato paste
1 tbsp freshly grated Parmigiano Reggiano
1 tsp kosher salt
½ tsp ground black pepper
Combine all of the meatball ingredients and mix until just blended. Do not overmix. Form into large golf ball sized meatballs.
Preheat oven to 400°. Line a large, rimmed baking sheet with parchment paper.
Place sliders on the baking sheet and bake for 30 minutes until browned and the internal temperature has reached 180°.
1 cup softened goat cheese
2 tbsp softened cream cheese
2 tbsp whole milk
¼ tsp each dried oregano, fresh chopped rosemary, thyme and dill
Combine all ingredients in a medium bowl, beat well and set aside.
Warm marinara sauce
Thinly sliced pickled cucumbers
Spread bottom of each bun with 1 – 2 tbsp cheese spread. Place meatballs in marinara and coat well then put one on the bottom of each bun. Top with one or two slices of pickled cucumber and finish with bun top and serve.