This recipe is super easy, but it has, what I like to call “fancification.”You could easily just call these turkey meatball sliders, but it just lacks that certain flare. But, add “Asiago” to the title and it transforms the name it something that’s, well, fancified.
Turkey meatball sliders.
Asiago Turkey Meatball Sliders.
See what I’m sayin’?
The Asiago is important here.
But, like I said, these are easy. Toss the meatball ingredients into a bowl. Squish together. I use my hands, because it seems to get more thoroughly mixed, though I highly recommend taking off your wedding rings for this part of the work. Because…ew.
Anyways. The shaping takes the most time of all. Take a heaping tablespoon of meat mixture, or if you start to get lazy a very heaping tablespoon of mixture (ahem…not that I ever do that…), and press it into a meatball. Line ’em all up, nice and pretty in a 9×13 baking dish.
Bake them for 25-30 minutes, until they start to brown, then pull them out of the oven. Douse them in your favorite spaghetti sauce and put them back into the oven for another 5-10 minutes to get the sauce all nice and warm.
Admire the saucy work you’ve completed.
Now, you could use any roll you love for this step, but my favorite rolls are the Fluffy Bread Machine Rolls. They’re my go-to rolls. This time, I made them wheat rolls by substituting 1 1/2 cups of the bread flour for wheat flour.
Now, it’s time to start making beautiful things happen.
Split a roll in half, slide a meatball with some sauce on there, and sprinkle on a little bit more fancification (AKA cheese).
Top it with the other half of the bun, and here’s the best part…
Take a beautifully juicy, cheesy, saucy bite.
And don’t forget to feel fancy.