Grass-fed, Pasture Raised Meatball Sliders

Grass-fed, Pasture Raised Meatball Sliders

.One of my favorite things to do is blend pasture raised, grass-fed ground meats for creating a complex flavor to your meatball. My favorite new recipe includes three of our ground meats but using one of them works well as well. I combine our Turkey Ricotta Meatball Mix with our Grass-fed Ground Beef and our Pasture Raised Ground Turkey for a dynamic, flavor infused meatball. Throw these guys into a sub, sandwich, slider, pasta or right into your mouth! Easy to prep ahead, and perfect for a crowd.


Serves: 8 (varies depending on what you used the meatballs for)

Ingredients for Meatballs

  • 1 lb grass fed ground beef
  • 1 lb pasture raised turkey
  • 1 lb turkey ricotta meatball mix
    • Again, you can just use 3 lb of any ground meat
  • 3 24 oz jars of non-GMO pasta sauce
  • 2 tbsp Italian Seasoning
  • 2 tablespoons minced garlic
  • 1 thinly diced onion
  • 3 thinly chopped carrots
  • 1 cup Parmesan
  • 3 Eggs
  • 1-2 tablespoons olive olive
  • Salt / Pepper
  • 1 cup breadcrumbs (optional - helps hold the meatball together)

Ingredients for Sliders / Subs

  • 8 Small Ciabatta Bread or Italian Bread Sliced into slider size
  • 8-10 Fresh Mozzarella Sliced into Circles (shredded works too)
  • 8 Pinch of Parmesan for each (about a 1/2 tbsp each slider)
  • Spoonful of Pesto for each slider (optional)
  • A small dap of Calabrian Chili or Red Pepper Flakes (optional)


Chop the onion and carrot so they are tiny diced pieces. 

Start heating your pasta sauce on medium-high heat so it gets to a nice slow boil

While your pasta sauce is heating, Combine and mix the meat, seasonings, garlic, bread crumbs, carrots and onions until it's evenly mixed. Last, mix in the eggs.

With your hands, mold the meat into 2" diameter balls and lay them out on a pan or parchment paper

Get your cast iron skillet ready for a quick sear by putting it on medium-high heat with a little bit of olive oil. Sear each side of each meatball for about 30 seconds to a minute so it has a nice sear. 

At this point, your tomato sauce should be at a nice slow simmer or boil. Gently place your meatballs in the sauce, cover and reduce the heat to low. Allow the meatballs to cook for 30-45 minutes until the internal temperature gets to 165 degrees or above.

Slice your bread, add the mozzarella slice and parmesan. Put onto a baking sheet and broil on high for a couple minutes until the cheese is melted. 

Spread on some pesto, a little Calabrian chili or red pepper flakes for those that like a little spice, add in the meatball with some of the tomato sauce. You have one incredible slider. We promise, people will go back for seconds!