Walnut Meatless Meatball Sliders

Prep time:    20 minutes                           

Total time:    32 minutes   

Serves:           4 main dish or 6 appetizer          

Course:         Main dish or appetizer                                                                                                    

DESCRIPTION                                                                      

You won’t miss the beef in this healthier version of the classic Italian favorite. These plant based meatballs freeze well - you might want to make a larger batch so you’re ready for a quick weeknight meal or tasty appetizer.

Walnut Meatballs:

1/4 cup minced onion

1 teaspoon minced garlic or 1/4 teaspoon garlic powder

2 teaspoons Italian herb seasoning

2 tablespoons prepared marinara sauce, plus additional for serving

1/2 cup California walnuts

1/4 cup cooked white or brown rice

1/4 cup dry breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

 Sliders:

 24 Stonefire Naan Mini Dippers

Marinara Sauce

Mozzarella cheese (preferably fresh mozzarella)

Walnut meatballs (above)

DIRECTIONS

Preheat oven to 375°F and line a baking sheet with parchment paper or lightly greased foil .Place all meatball ingredients in a food processor and pulse until finely chopped, but not mushy, scraping down the sides as needed. Form into 12 equal walnut size balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. To prepare sliders, place naan mini dippers on a parchment lined baking sheet. Spread half the dippers with a bit of marinara sauce and top with a little cheese. Bake for 5 minutes or until heated through and cheese is melted. Place a meatball on each mini naan and add a spoonful of marinara. Top with remaining naan breads.