Chicken Meatball Sliders with Pesto Spread Recipe

  • Yield:

    12 sliders

  • Total Time:

    40 mins

  • Prep Time:

    25 mins

  • Cook Time:

    15 mins


  • Pesto:
  • 2 cups loosely packed fresh spinach
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup chopped almonds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black fine grind pepper
  • 1/4 cup Mazola® Corn Oil
  • 2 cups loosely packed fresh spinach
  • 4 chopped green onions
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Italian herb seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red crushed pepper
  • 1/4 teaspoon black fine grind pepper
  • 1 pound ground chicken OR turkey
  • 1/4 cup bread crumbs
  • 1 tablespoon Mazola® Corn Oil
  • 1 dozen slider rolls
  • If desired, top with lettuce


  1. Pesto: Combine all ingredients except oil in a blender or food processor and blend until pureed. Add oil slowly in a stream until fully combined. Set aside.
  2. Chicken Meatballs: Heat spinach on a microwave-safe plate for one minute; set aside to cool. Transfer to double layer of paper towels; fold over and squeeze excess moisture from spinach.
  3. Combine spinach, onions, vinegar, Worcestershire, salt and peppers in blender or food processor and process until finely minced. Transfer mixture into a mixing bowl with ground chicken and bread crumbs; stir until well combined. Form into 12 golf ball-sized meatballs. Heat oil in a 12-inch nonstick skillet over medium-high heat. Arrange meatballs in skillet and cook for 6 to 8 minutes turning meatballs until browned and cooked through.
  4. Spread pesto onto both halves of each slider rolls, add desired toppings and one meatball per roll. Serve immediately.
  5. Recipe Tip: Slightly flatten each meatball for quicker cooking and easier eating!