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Sliders," The Meatball Way " Recipe

  • 6servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound ground beef

  2. 1/2 pound ground pork

  3. 1/2 pound ground veal

  4. 1/2 cup panko (Japanese breadcrumbs )*

  5. 1/2 cup water

  6. 8 tablespoons freshly grated pecorino romano cheese , divided

  7. 1 large egg

  8. 1 large egg yolk

  9. 1/4 cup plus 2 tablespoons chopped fresh parsley

  10. 1 teaspoon salt

  11. 1/2 teaspoon ground black pepper

  12. 1/4 cup vegetable oil

  13. 2 tablespoons olive oil

  14. 1 cup chopped onion

  15. 6 garlic cloves , chopped

  16. 1/4 cup (packed) fresh basil leaves

  17. 1 1/2 teaspoons fennel seeds

  18. 1 28-ounce can whole peeled tomatoes

  19. 1 14 1/2-ounce can whole peeled tomatoes

  20. arugula leaves

  21. 18 small soft rolls , split horizontally

  22. *Sold in the Asian foods section of some supermarkets and at Asian markets.

Instructions Jump to Ingredients ↑

  1. •Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.

  2. •Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.

  3. •Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD Can be made 1 day ahead. Cover; chill.

  4. •Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons cheese. Cover with tops of rolls.

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