After we made our Turkey Meatballs a few days ago, we took a turkey break and waited until the day after next to cook up a nice homemade red sauce to serve over fresh pasta. The red sauce soaked into the meatballs, and when we still had a few leftover, we saved them one more night to make these yummy little sliders. Served with fries, this is a great way to wrap up the day.

One note: Make sure to read the bread ingredients for the slider rolls as most in the typical bread aisle will contain milk or eggs. Try the freshly baked section.

And the NOSH – Did Will eat it? He ate the fries, which we can’t take credit for… as for the meatballs, sadly, no. But we know he will someday… we just know it!

Honey  – 2 Tablespoons
Dijon Mustard (egg free) 1 Tablespoon
Soy Milk – 1/4 Cup
Worcestershire Sauce – 1/2 Tablespoon
Panko – 1/4 Cup
Gomasio  – 1 1/2 Tablespoons
Black Pepper – 2 Teaspoons
Dried Basil – 1 Teaspoon
Garlic Salt – 1 Teaspoon
Low-fat Ground Turkey – 1 package

You will need: Mixing bowl, Whisk, Spoon, Baking Sheet

Preheat your oven to 375° and whisk together the Honey, Dijon Mustard, Soy Milk and Worcestershire Sauce. Add the Panko and allow the crumb to sink into the mixture and then add the rest of the ingredients. The best way to incorporate the Ground Turkey is with your hands — wetting them first will make it easier to clean them off after the meatballs are formed. Mash the Turkey in with the rest of the ingredients and knead until mixed through. Measuring with your eyes, dish out a little more than a tablespoon and roll the turkey mix into balls… Try to keep them all relatively the same size.

Once your meatballs are ready, wash your hands and then pop them in the oven for 20 minutes, turning them at the ten minute mark. We like to add more color to the turkey meatballs by adding in colorful pasta, diced tomatoes and chopped basil — I’m sure that you can think of a million other yummy toppings too! Please note that there will be leftovers… We recommend adding the meatballs to a sauce for the second round as they tend to get a little dry after they’ve been refrigerated. Mangia. Mangia.

And the NOSH – Did Will eat it? He ate the pasta… loved that. He was a little sketch on the Meatballs which is strange because he used to eat them when he was younger…. tastes change I suppose…

Gomasio – 1 1/2 Tablespoons
Black Pepper – 2 Teaspoons
Dried Basil – 1 Teaspoon
Garlic Salt – 1 Teaspoon
Panko – 1/4 Cup
Honey – 1 Tablespoon
Dijon Mustard (egg free) – 1 Tablespoon
Worcestershire Sauce – 1/2 Tablespoon
Low fat Ground Turkey – 1 package

You will need: 2 Mixing bowls – medium & small ; Spoon; Plate; Grill or Skillet

In the small mixing bowl, combine the dried ingredients – Gomasio, Pepper, Basil, Garlic Salt and Panko and set aside. In the medium bowl, combine the Honey, Mustard, Worcestershire Sauce (say that 10 times fast) and stir. Pour the dried ingredients into the Honey mixture and stir until clumpy. Before you add the ground turkey, grab a couple of paper towels to have on the side should you need your hands for something else, and prepare your plate for the burger patties. Using your hands, fold the turkey into the mixture and knead until combined.

After you have everything mixed together, I like to form the turkey into 4 equal balls and then divide those in two to make 8 equal burger patties. Using your skillet or grill, make sure to cook the burgers through — raw bird is not that appetizing… at least not for us. Now – you can eat these yummy, moist patties on their own or with a slider roll — make sure to read the bread ingredients, however, as most you will find in the typical bread aisle will contain milk or eggs. Try the freshly baked section — the bonus is that not only is the bread more fresh — it is usually less expensive too. We like saving money… it makes us feel accomplished.

And the NOSH – Did Will eat it? He wouldn’t eat the burger in sandwich form…. but once we broke it into pieces he had a few bites… again, making us feel rather accomplished.