Makes 14 sliders; can be doubled.
For the pesto:
2 cups fresh basil leaves
1/4 cup fresh pine nuts
2 cloves garlic, minced
1/2 tsp kosher salt
1 Tbsp black pepper
1/4 cup olive oil
1/4 cup grated Parmigiano-Reggiano cheese
For the meatballs:
1-1/4 lb ground turkey (I use 93% lean)
1/2 cup pesto
1/2 cup non-fat plain Greek yogurt
1/2 cup plain dry bread crumbs
3 Tbsp finely grated Parmigiano-Reggiano cheese
1/4 tsp kosher salt, or more
1/4 tsp fresh black pepper, or more
For the sliders:
14 small slider buns
A few leaves of crisp lettuce
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
In a food processor, pulse together the basil, pine nuts, garlic, salt and pepper, until everything is chopped finely. While the machine is running, add the oil in a stream through the feed tube, until the mixture turns into a sauce. Add the cheese all at once, and pulse a few times to combine. Set aside. (This will make more than you need for a single batch of meatballs. Refrigerate or freeze the rest.)
In a large mixing bowl, combine all of the meatball ingredients. Use your hands to mix everything together until the ingredients are well incorporated. Do not overmix.
Using an ice cream scoop with a release (called a disher), or a large soup spoon, form the meatball mix into 14 two-inch meatballs on the prepared baking sheet.
Bake at 425F for 22 minutes. While the meatballs are baking, prepare the slider buns. Slice each in half, and spread with mayonnaise. Pile on a bit of lettuce, and top with a meatball.
Turkey meatballs freeze well, so you can make these ahead, then reheat in a microwave or warm oven.