1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoons freshly ground black pepper
1/4 teasoon crushed red pepper
1/8 teaspoon salt
8 oz lean ground pork
2 (4oz) links turkey Italian sausage, casing removed
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves

1 tablespoon olive oil, divided 3 garlic cloves, minced 3 shallots, finely diced 1/3 cup part-skim ricotta cheese 1/4 cup chopped fresh parsley 1/4 cup panko (Japanese breadcrumbs), toasted 1/2 teaspoons freshly ground black pepper 1/4 teasoon crushed red pepper 1/8 teaspoon salt 8 oz lean ground pork 2 (4oz) links turkey Italian sausage, casing removed 1 large egg 1 1/2 cups lower-sodium marinara sauce 12 slider buns, toasted 12 basil leaves

1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; saute 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixtures, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.
2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan, cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scrpaing pan to lossed browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.