3 Peppercorn Meatball Sliders

1/2 cup (125 mL) grated Parmesan cheese

1/4 cup (60 mL) Italian seasoned breadcrumbs

2 tsp (10 mL) Italian seasoning

1/4 tsp (1 mL) each salt and freshly ground pepper

2 cloves garlic, minced

2 eggs, beaten

1 lb (500 g) lean ground beef

1 pkg (500 mL) Summer Fresh 3 Peppercorn Sauce

12 slider buns, toasted

1/4 cup (60 mL) chopped fresh parsley

1 cup (250 mL) baby arugula

1 cup (250 mL) sliced roasted red peppers

1/2 cup (125 mL) crumbled blue cheese

1. Stir the Parmesan with the breadcrumbs, Italian seasoning, salt, pepper, garlic and eggs. Crumble in the ground beef. Gently mix until well combined. Portion and roll into 24 meatballs.

2. Pour the sauce into a deep, large skillet; bring to a boil. Place the meatballs in the sauce. Simmer, covered and stirring occasionally, for 15 to 20 minutes or until cooked through. Stir in the parsley.

3. Place a small amount of arugula on the bottom half of each bun. Top with roasted red pepper, 2 meatballs and a spoonful of sauce. Sprinkle blue cheese over top and cap with bun top.

TIP: For a gourmet twist on these meatballs, use ground lamb or veal in place of ground beef.

Serves 4 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Calories per serving: 252, Fat 12 grams, Cholesterol 76 mg, Sodium 510 mg, Carbohydrates 21 grams, Fibre 1.5 grams, Sugar 2.5 grams, Protein 16 grams