Pesto:

2 cups loosely packed fresh spinach

1/2 cup fresh basil leaves

2 cloves garlic

1/4 cup shredded Parmesan cheese

1/4 cup chopped almonds

1/4 teaspoon sea salt

1/4 teaspoon Black Ground Pepper

1/4 cup corn oil

Meatballs:

2 cups loosely packed fresh spinach

4 chopped green onions

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

2 teaspoons Italian Seasoning Blend

1/2 teaspoon sea salt

1/2 teaspoon Crushed Red Pepper

1/4 teaspoon Black Ground Pepper

1 pound ground chicken OR turkey

1/4 cup bread crumbs

1 tablespoon corn oil

1 dozen slider rolls

If desired, top with lettuce, tomato OR red onion

Pesto: 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.

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.

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.

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

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