Meatball Sliders
Created by ellie on September 28, 2014
- Servings: 6
- Prep Time: 30m
- Cook Time: 120m
- Recipe #14408
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 cup panko bread crumbs
- 1/2 cup water
- 8 tablespoons grated Pecorino Romano cheese (divided)
- 1 large egg
- 1 large egg yolk
- 1/4 cup plus 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup oil
- 2 tablespoons oil (olive oil)
- 1 cup yellow onion, chopped
- 6 garlic cloves, chopped
- 1/4 cup basil leaves, chopped
- 1 1/2 teaspoons fennel seeds
- 1 can (28 ounce) tomatoes
- 1 can (14.5 ounce) tomatoes
- Arugula leaves, optional
- 18 bread rolls (small rolls, split horizontally, or 18 slider rolls)
How to Make
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Step 1: In a large bowl mix together the first 11 ingredients (meats - pepper, but using only 1/4 cup parsley and six tablespoons of the cheese - saving remainder of the parsley and cheese for serving). Form into 18 two-inch meatballs.
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Step 2: In a skillet heat the vegetable oil over medium high heat. Working in batches fry meatballs until brown, transferring them to a plate. Pour off drippings and then reduce heat to medium. Add the olive oil to the skillet.
How to Make
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Step 3: Stir in the next 4 ingredients (onion - fennel seeds) and saute until onion browns (5 minutes). Stir in tomatoes and bring to a boil, scraping up the brown bits. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally. Puree sauce in a processor or blender until almost smooth (or use an immersion blender while sauce is in pan); return to skillet. Add meatballs and simmer until meatballs are heated through (30 minutes).
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Step 4: ***Do ahead -- meatballs and sauce and be made one day ahead, cover and chill.
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Step 5: To serve: place argula leaves on bottom of each roll, if using leaves, top with 1 meatball and some sauce and sprinkle with remaining parsley (2 T) and 2 tablespoon cheese. Cover with tops of rolls.