Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Halloween Meatball Sliders

Name: Halloween Meatball Sliders
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: Breadcrumbs; 2% Milk; Large Egg; Parmesan Cheese; Garlic Cloves; Chili Flakes; Kosher Salt; Freshly Ground Black Pepper; Dried Oregano; Ground Beef; Avocado Oil Spray; Marinara Sauce; Slider Buns; Provolone Cheese; Kalamata Olives

Recipe by Jaclyn Irwin

Ingredients

Time

25m

Serves

These delicious meatball sliders are made with ground beef and pack in plenty of flavour. Use your favourite marinara sauce to make things quicker. Serve the meatball sliders on your favourite buns with provolone cheese cut into fangs. This makes a fun and delicious meatball slider for kids and adults!

Kid-Friendly

Appetizer

Dinner

Ingredients

1/2 cup

Breadcrumbs

1/2 cup

2% Milk

Large Egg

whisked

1/2 cup

Parmesan Cheese

freshly grated

Garlic Cloves

minced

1/2 tsp

Chili Flakes

1 tsp

Kosher Salt

1/4 tsp

Freshly Ground Black Pepper

3/4 tsp

Dried Oregano

1 lb

Ground Beef

70 or 80% lean, depending on preference

3 sprays

Avocado Oil Spray

or as needed

4 cups

Marinara Sauce

Slider Buns

12 slices

Provolone Cheese

cut into large triangles (for fangs)

12 slices

Kalamata Olives

(for eyes)

Instructions

In a medium bowl, combine the breadcrumbs with the milk and mix with a spatula and let it sit for ten minutes to absorb.

In a large bowl, add the whisked egg, parmesan, parsley, garlic, chili flakes, salt, pepper and oregano. Mix to combine and then stir in the breadcrumb mixture.

Add the ground beef and mix gently with your hands until just combined, do not overwork.

Turn the oven to broil.

Use a cookie scoop to portion out the meatballs, weighing 2 oz per ball and place on a baking sheet. Continue until all meatballs are done. Spray lightly with the avocado oil.

Transfer to the oven and broil for six to seven minutes, until lightly browned on top.

Meanwhile, heat a large dutch oven, or skillet over medium and pour in the sauce. Bring to a low simmer.

Once the meatballs are done, transfer them to the sauce and cover with a lid. Let them simmer and cook for nine to ten minutes, until cooked through.

Add some sauce to the bottom slider bun followed by the meatball and the cheese. Close the slider. Place one slice of the kalamata onto the toothpick and insert into the top bun. Serve and enjoy!