Chicken Meatball Sliders With Pesto Spread

1. 1

   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. 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. 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. 4

   Spread pesto onto both halves of each slider rolls, add desired toppings and one meatball per roll. Serve immediately.

5. 5

   Recipe Tip: Slightly flatten each meatball for quicker cooking and easier eating!

* Per serving · 4 servings · Values may vary.