Recipe courtesy of Molly Yeh
From:
Food Network Magazine
Meatless Meatball Sliders
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 meatless meatball sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1116
- Total Fat
- 86 g
- Saturated Fat
- 18 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 129 mg
- Sodium
- 1724 mg
I’m not typically a ‘meatless meat’ person, but this blend sold me on the concept. It uses simple ingredients I always have on hand. It also has a good dose of protein, just like meat!
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 meatless meatball sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1116
- Total Fat
- 86 g
- Saturated Fat
- 18 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 129 mg
- Sodium
- 1724 mg
Ingredients
Directions
- Combine the nuts and garlic in a food processor and pulse to a coarse crumb. Add the panko, Parmesan, parsley, a big pinch of salt and a few turns of pepper and pulse to combine. Add the eggs and process until the mixture holds together in a ball. Roll the mixture into 1 1/2 tablespoon–size balls, packing just firmly enough so they hold together but not so much that they toughen. Put the balls on a plate or sheet of parchment paper.
- Warm the tomato sauce in a large pot over medium heat.
- Heat 1/4 inch of oil in a skillet over medium-high heat. Cook the balls in batches, turning, until they’re golden brown on all sides, 7 to 10 minutes. (Alternatively, you can deep-fry the suckers if that’s what you’re into.) Add to the tomato sauce.
- Put 1 slice of mozzarella, 2 balls and 1 or 2 basil leaves on each roll. Serve with additional sauce and chopped parsley or basil on the side.
