Meatball Sliders

Ingredients for Meatball Sliders

• 230g di carne macinata di manzo

• 230g pork mince

• 230g ground veal

• 120ml panko (Japanese breadcrumbs)*

• 120ml water

• 8 tablespoons freshly grated Pecorino Romano cheese, divided

• 1 large egg

• 1 large egg yolk

• 1/4 cup plus 2 tablespoons chopped fresh parsley

• 1 cucchiaino di sale

• 1/2 teaspoons ground black pepper

• 60ml vegetable oil

• 2 cucchiai di olio d'oliva

• 240ml chopped onion

• 6 garlic cloves, chopped

• 1/4 cup (packed) fresh basil leaves

• 1 1/2 teaspoons fennel seeds

• 1 800g can whole peeled tomatoes

• 1 14.140g can whole peeled tomatoes

• Rocket leaves (optional)

• 18 small soft rolls, split horizontally

Mix all meats, panko, 120ml water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoons black pepper in large bowl. Form into eighteen 2-inch-meatballs.

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.

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.

Place rocket 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.

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

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