Italian Chicken Meatball Sliders & Alexia Sweet Potato Fries
In order to truly enjoy the french fry experience, I knew I had to whip up some kind of burger as well. I decided on some yummy Italian meatball sliders. I wanted to make healthier chicken meatballs that would hold up well as a slider, so I used one half white meat ground chicken and one half chicken sausage. The result was incredibly flavorful but light. I used whole wheat buns and topped the burgers with a little bit of provolone and a crispy prosciutto slice.
At the store, I let Craig pick which type of fries he wanted with the sliders. Of course, he goes for the Spicy Sweet Potato Fries. They turned out to be super delicious. The sweetness of the potato worked really well with spicy chipotle pepper. They were a great compliment to the sliders. I was also thrilled with the nutrition info. A serving of 30 fries has only 130 calories. This made me VERY happy.
So all and all, this burgers & fries indulgence turned into a really quick and light weeknight meal.
Read more for the full recipe!
Meatballs: makes 8 slider sized meatballs
1/2lb white meat ground chicken (turkey is ok too)
1/2lb italian chicken sausage, casings removed
1 cup whole wheat breadcrumbs
1 egg, lightly beaten
2 tbsp fresh parsley, chopped
2 cloves of garlic, minced
salt & pepper to taste
Sliders: makes 8 sliders
8 whole wheat slider buns
4 1 oz slices of provolone cheese, cut in half
4 large slices of prosciutto, cut in half
8oz homemade pasta sauce
Step by Step Instructions:
1. Preheat oven to 375
2. Mix together meatball ingredients, using hands to lightly combine
3. Form 8 meatballs - size should be somewhere between a golf ball and a tennis ball
4. Bake meatballs for 10-12 minutes, until slightly browned
5. In a sauce pot, add pasta sauce, coat meatballs with sauce, cover and simmer on low heat
6. Toast buns in toaster or oven
7. Lay prosciutto slices on a foil lined cookie sheet. Bake for 3-5 minutes, until crisp
8. Assemble burgers: place meatball on bun, top with provolone slice and prosciutto slice and then cover and secure with a toothpick.