Type of Recipe:
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.
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
3 egg yolks
2 tsp. allspice
½ tsp. ginger, minced
½ tsp. nutmeg
¼ tsp. white pepper
Step by Step Instructions
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.
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.