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Category: Appetizer
Prep Time: Cook Time: Total Time:
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.
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Puttanesca Meatball Sliders
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Category: Appetizer
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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