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Servings:

2½ pounds

Ready In:

15 Minutes

Type of Recipe:

Performance Food

Good For:

Snack, Lunch, Dinner

Lana’s Nordic Skinny Sliders

This recipe is dedicated to my soul friend Lana – may the force of the universe be with you my warrior princess!

I will forever treasure this recipe as a memory of a time and place where meeting at the kitchen table was the center of a home. That’s how Lana and I met, and now we’re friends for life! These sliders are deliciously satisfying and satiating. I serve them with either a side of homemade cranberry sauce made with monk fruit sweetener, smothered in braised red cabbage, or in a clean, turkey broth gravy with Crème Fraiche. On the side, I love to do with winter root veggies and potato dumplings.

Ingredients

2-4 tbsp. olive oil

1 large sweet onion, finely chopped

1 pound ground organic extra-lean turkey

1 pound organic ground lamb

½ cup plain yogurt

½ cup gluten-free oats

egg yolks

2 tsp. allspice

½ tsp. ginger, minced

½ tsp. nutmeg

¼ tsp. white pepper

Step by Step Instructions

Step 1

Prepare ingredients as suggested above. Preheat standard oven to 425 degrees. Lightly spray sheet pan with clean high-heat spray oil, and reserve to the side.

Step 2

In a stand mixer with paddle attachment, add all meatball ingredients. Mix until uniformly combined. Cover and chill for 1 hour.

For medium to large meatballs:

Using wet hands, form 1½-2 inch balls out of mixture. Place in a single layer on sheet pan.

Bake for about 15 minutes or until desired degree of doneness.

For small-sized sliders:

Using a medium to large scoop (equal to ½ cup or larger), scoop the mixture into 12-14 balls, in a single layer on sheet pan.

Bake for 15-20 minutes or until desired degree of doneness.

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