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She originally made them with frozen turkey meatballs, which to me was taking the lazy way out.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 when I make them from scratch because they do taste better than the frozen stuff.
If you need a good meatball recipe, check out my Bourbon Meatballs recipe.
How to Make these Baked Turkey Pesto Sliders
1- Preheat oven to 350°F.
2- Cut buns horizontally (do not pull apart buns) to create a top and bottom. Set aside.
3- In a mixing bowl, mix ground beef, bread crumbs, egg, and salt & pepper. Form small balls and place on a greased baking sheet. Bake meatballs until thoroughly cooked.
4- Butter bottom half of buns with pesto sauce. Put one meatball on each bun. Cover meatballs with provolone cheese. Put the top half of buns on top of the bottom half.
5- Butter top and sprinkle with Parmigiana cheese. Bake for 18 to 20 minutes or until cheese is melted.
Baked Turkey Pesto Sliders
Ingredients
- 1 lbs Ground Turkey
- 1 Pkg Hawaiian Buns
- 1/2 Cup Bread Crumbs
- 2 Tbsp Pesto Sauce
- 1 Egg(s)
- 1 Garlic Cloves
- 2 Tbsp Unsalted Butter, Melted
- Salt & Pepper
- Provolone Cheese
how to make this recipe
- 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, mix ground beef, bread crumbs, egg and salt & pepper. Form small balls and place on greased baking sheet. Bake meatballs until thoroughly cooked.
- 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 Parmigiana cheese. Bake for 18 to 20 minutes or until cheese is melted.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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