Italian Meatball Sliders

Time: 40 minutes

Prep Pointer: Adding ricotta to the meatballs keeps them moist.

Serve with Spinach and Mozzarella Salad: Combine 1 cup julienne-cut red bell pepper, 1 cup sliced red onion, 2 tablespoons olive oil, and 1 tablespoon balsamic vinegar in a large bowl; let stand 15 minutes. Add 6 cups baby spinach, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss. Top with 6 tablespoons finely chopped fresh mozzarella. CALORIES 98; FAT 7.3g (sat 2.3g); SODIUM 167mg

View Recipe: Italian Meatball Sliders