ground beef, Fontina, egg, worcestershire sauce, garlic powder, onion powder, oregano, parsley, basil, seasoned salt, Tabasco sauce, Greek yogurt, buns, arugula, red onion
Sandwiches and Burgers
Here’s one of the recipes we love showcasing during football season. It’s actually a healthier version of what you’d usually find in a meatball-centric recipe, mostly because the meatballs are baked and do not use breadcrumbs.
If you love meatballs (and seriously, who doesn’t?!) but are looking for a way to lighten things up without wandering into bland territory, we’ve got you. Serve these bites of delight at your next BBQ, and watch the crowd go wild!
1 ½ pounds ground beef
½ cup shredded Fontina cheese
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon seasoned salt
½ teaspoon freshly ground black pepper
½ teaspoon Tabasco Sauce
4 tablespoons 2% Greek yogurt
2 teaspoons sun-dried tomato paste*
Oregano, to taste
Red onions, thinly sliced
Sun-Dried Tomato Aioli
Preheat your oven to 400 degrees F.
In a large mixing bowl, combine all the meatball ingredients and use your hands to mix together well.
Form mixture into 1-½-inch meatballs. You can make them larger or smaller if you wish, but this size fits best on a slider bun.
Bake for 20 minutes.
To make the aioli, combine the sun-dried tomato paste, yogurt, and a dusting of oregano in a bowl and whisk together.
To serve, top each slider bun with some aioli, red onions, some baby arugula leaves, and a meatball.
If sun-dried tomatoes aren’t your thing, you can switch out the paste with ketchup. This will give you a healthy spin on Russian dressing!