Shelly's Recipe

Puttanesca Meatball Sliders

Category: Appetizer

1 can (28 ounces) whole tomatoes
1 medium onion, finely chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, crushed
1 tablespoon chopped capers
1/8 teaspoon salt
1/4 teaspoon pepper

MEATBALLS:
1 cup shredded Parmesan cheese, divided
1/2 cup panko (Japanese) bread crumbs
1/4 cup 2% milk
1 egg, beaten
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound lean ground beef (90% lean)
1/2 pound ground pork
1 tablespoon canola oil
15 dinner rolls

Place tomatoes in a food processor; cover and process until pureed. Set aside. In a large skillet, saute onion in oil until tender. Add the garlic, pepper flakes and fennel; cook 2 minutes longer. Stir in
the tomatoes, capers, salt and pepper. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until thickened, stirring occasionally.

Meanwhile, in a large bowl, combine 1/2 cup cheese, bread crumbs, milk, egg, parsley, garlic, pepper and salt. Crumble meat over
mixture and mix well. Shape into fifteen 1-1/2-in. balls.

In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, for 15-20 minutes.

Place a meatball on each roll. Top with sauce and remaining cheese.
Yield: 15 sliders.