As many of my customers know, one of my favorites new pantry items is Beekman 1802 Blaak Tomato Jam.
The unique combination of tomatoes, garlic, ginger, raisins and spices make it the perfect topping for my turkey mozzarella meatball sliders – and a nice change from traditional marinara sauce. Try them for a easy and delicious appetizer option at your next event.
Turkey Mozzarella Meatballs Sliders with Blaak Tomato Jam
1 pound ground turkey
8 oz. fresh mozzarella Cheese – divided.
1 tablespoon Dijon mustard
¼ cup of finely diced sweet onion
2 tablespoons chopped fresh basil (plus extra for garnish – cut chiffonade)
½ teaspoon sea salt
Black pepper to taste
12 slider rolls
Fresh baby spinach leaves
Beekman 1802 Blaak Tomato Jam
Preheat oven to 375 degrees.
Prepare the mozzarella cheese by dividing it in half and shredding half and then slicing the remainder into 6 slices – then cut the 6 slices in half to make 12 pieces. Set aside.
Add the ground turkey, the shredded mozzarella cheese, mustard, onion, basil, salt, and pepper together in a large bowl. Gently mix with hands – don’t overwork the meatball. Form into 12 small 1/2-inch thick patties.
In a large non-stick skillet over medium high heat, add 1 tablespoon of olive oil or avocado oil to the pan. Gently place sliders into a pan and cook for 12 – 14 mins or until meat is cooked through. (flipping only once halfway through cooking time).
Transfer sliders to a baking dish and top each with a slice of the remaining mozzeralla cheese. Bake in the oven for about 10 mins or until the cheese is melted. Remove from oven and top each with a tablespoon of Beekman 1802 Blaak Tomato Jam and fresh basil.
Serve with slider rolls, baby spinach leaves and extra Beekman 1802 Tomato Jam.