Turkey Meatball Sliders with Cabernet Sauce
Homemade Italian turkey sausage and ground turkey meatballs make for satisfying and delicious meatball sliders! Slathered in a red wine Cabernet marinara sauce, these are perfect game day food!
Servings 16 sliders
Ingredients
- 6 cloves garlic minced
- 2 tbsp. olive oil
- 1 large yellow onion diced
- 1 lb. ground turkey
- 1 lb. ground mild Italian turkey sausage
- 1/2 c. egg whites
- 1 c. Parmesan cheese
- 1 c. quick oats
- 3 tbsp. prepared pesto
- 1/2 c. Woodbridge Cabernet Sauvignon
- 2 - 14 oz. jars marinara sauce
- 2/3 c. Woodbridge Cabernet Sauvignon
- 16 slices mozzarella cheese
- 1/2 c. shredded Parmesan cheese
- 16 dinner rolls or slider buns
Instructions
- In a large saucepan over low heat, combine the garlic and olive oil.
- Keep a close eye because garlic toasts very quickly. Cook and stir for 1-2 minutes, until it's light golden brown.
- Add the onions, and cook for 5-6 minutes, or until the onions are soft, translucent, and brown. (The onions add moisture, so they keep the garlic from continuing to toast).
- Set aside to cool.
- Meanwhile, in a large bowl, combine ground turkey, turkey sausage, egg whites, Parmesan cheese, oats, pesto, and wine.
- Add onions, and combine.
- Roll the mixture into 2-inch balls and place the meatballs on a large baking sheet lined with aluminum foil.
- Bake at 375 degrees for 25-28 minutes, flipping the meatballs after 20 minutes.
- Remove from heat.
- In a large stock pot, combine the marinara sauce and wine.
- Add the meatballs, stirring gently to coat.
- Bring to a simmer, and cook for at least 10-15 minutes. You can turn the stove on low, and leave them for several hours if you want them to continue to meld and absorb flavor.
- To assemble sliders, place a meatball on the bottom half of the bun, top with a slice of mozzarella cheese, a sprinkle of Parmesan cheese, and the top half of the bun. Serve and enjoy!