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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.
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…
And don’t forget to feel fancy.
- 1 1/4 lbs ground turkey
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/2 cup finely diced red onion
- 1 tsp minced garlic
- 1 tsp Italian seasoning
- 2 Tbs chopped fresh parsley
- 1/2 cup grated Asiago cheese, plus extra to sprinkle on slider
- 16 oz your favorite spaghetti sauce
- 24 Fluffy Bread Machine Rolls or your preferred roll, split crossways in half
- Preheat oven to 350 degrees.
- Mix together all ingredients, except spaghetti sauce, rolls, and extra Asiago, in a large bowl just until combined.
- Scoop out a heaping tablespoon of the meat mixture and shape into a ball.
- Place into a greased 13×9 glass baking dish.
- Repeat steps 3 and 4 until all of the meat mixture has been used.
- Bake meatballs for 25 minutes, or until browned. Remove from oven.
- Pour spaghetti sauce over meatballs and return to oven for 5-10 minutes to warm the sauce.
- Place one meatball on the lower half of a roll. Sprinkle with Asiago cheese and top with upper half of roll.