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Pesto Meatball Sliders

Pesto Meatball Sliders


  • 2 tablespoons olive oil, plus more for brushing buns
  • 1 onion, finely chopped
  • 8 ounces sliced white button mushrooms
  • 2 garlic cloves, minced
  • 1 1/2 cups cooked brown rice, cooled
  • 1/2 cup Italian bread crumbs
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons sea salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup canola oil
  • 16 vegan slider buns or dinner rolls
  • 1 cup store-bought tomato sauce, heated
  • 1 cup store-bought vegan pesto
  • 16 fresh basil leaves


  1. In a large nonstick skillet over medium-high heat, heat olive oil; add onion and mushrooms and cook until soft and lightly browned. Add garlic and cook for a few minutes more. Transfer onion-and-mushroom mixture to a food processor and set skillet aside.
  2. Add rice, bread crumbs, flour, basil, salt, black pepper, and red pepper, if using, to food processor. Pulse until the mixture just comes together. (If necessary, transfer to a large bowl and mix with hands.) Add more salt and pepper to taste; let cool slightly.
  3. Form the mixture into 16 balls, about 1 1/2 to 2 inches in diameter. In the skillet, heat canola oil over medium-high heat and fry meat- balls in batches, adding more oil if needed, until browned and cooked through, about 5 minutes.
  4. Open slider buns and lightly brush insides with olive oil. Toast in a saute pan over medium heat until lightly browned on the edges.
  5. Layer 1 tablespoon tomato sauce, 1 meatball, 1 tablespoon pesto, and 1 basil leaf in each bun. Use toothpicks to hold sliders together. Serve immediately.


Nutrition Information

Per serving: 299 kcal cal., 19 g fat (2.9 g sat. fat), 624 mg sodium, 2 g fiber, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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