Baked Turkey Pesto Sliders
These Baked Turkey Pesto Sliders are a great variation on the traditional beef marinara sliders. These are perfect for the big game or race.
These Baked Turkey Pesto Sliders came about when my wife was looking through a food magazine and came across a recipe for meatball sliders.
She decided she wanted to make them with ground turkey instead of beef. Her love of pesto quickly became a substitute for the marinara in the meatball sliders.
She originally made them with frozen turkey meatballs, which to me was taking the lazy way out. But that’s my wife, she likes quick and easy recipes.
They were pretty tasty but I decided to make my own meatballs from scratch. Needless to say, she prefers it when I make them from scratch because they do taste better than the frozen stuff.
I also prefer to make my own Pesto Sauce instead of the expensive store-bought stuff. Super easy to make!
When making these sliders I find the shape of the meatball a little awkward to eat at times so I flatten the balls out a bit to form a small patty. This is just my preference but you can use whatever method you prefer.
I like to use Hawaiian buns for this recipe because they are nice and sweet and add another dimension to these turkey sliders.
That being said, you can use whatever type of slider bun you want. the important part of this slider recipe is the combination of pesto, turkey and cheese.
Gather your Ingredients
You will need the following ingredients to make this Baked Turkey Pesto Sliders recipe (see recipe card for quantities): Ground Turkey, Hawaiian Buns, Bread Crumbs, Pesto Sauce, Eggs, Italian Seasoning, Minced Onion Flakes, Worcestershire Sauce, Unsalted Butter, Salt & Pepper, Parmesan Cheese and Provolone Cheese.
How to Make Baked Turkey Pesto Sliders
- Preheat oven to 350°F.
- Cut buns horizontally (do not pull apart buns) to create a top and bottom. Set aside.
- In a mixing bowl, combine all the meatball ingredients. Form 12 equally-sized balls and place them on a greased baking sheet. Bake meatballs until thoroughly cooked. The Internal Temperature should be 165°F.
- Butter the bottom half of the buns with pesto sauce. Put one meatball on each bun. Cover meatballs with provolone cheese. Put the top half of the buns on top of the bottom half.
- Butter top and sprinkle with Parmesan cheese. Bake for 18 to 20 minutes or until cheese is melted.
Baked Turkey Pesto Sliders
Equipment
- Baking Dish
Ingredients
Meatballs
- 1 lb Lean Ground Turkey
- ½ Cup Bread Crumbs
- 1 Egg, lightly beaten
- 2 Tsp Minced Onion Flakes
- 2 Tsp Worcestershire Sauce
- ½ Tsp Italian Seasoning
- ½ Tsp Salt
- â…› Tsp Ground Black Pepper
Sliders
- 1 Pkg Hawaiian Buns
- 2 Tbsp Pesto Sauce
- 8 slices Provolone Cheese
- 2 Tbsp Unsalted Butter, melted
- Parmesan Cheese, grated
Instructions
- Preheat oven to 350°F.
- Cut buns horizontally (do not pull apart buns) to create a top and bottom. Set aside.
- In a mixing bowl, combine all the meatball ingredients. Form 12 equally sized balls and place them on greased baking sheet. Bake meatballs until thoroughly cooked. The Internal Temperature should be 165°F.
- Butter bottom half of buns with pesto sauce. Put one meatball on each bun. Cover meatballs with provolone cheese. Put top half of buns on top of bottom half.
- Butter top and sprinkle with Parmesan cheese. Bake for 18 to 20 minutes or until cheese is melted.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I usually make my sliders as meat Pattie’s, but seeing this recipe, I decided to make them like the recipe. I will never go back to my original way. This is the best and tastiest way to make them. They were so easy to make and very enjoyable.