Puttanesca Meatball Sliders

Puttanesca Meatball Sliders
Photo by Iain Bagwell

Ingredients

  • 16 fresh basil leaves about the size of rolls
  • 2 garlic cloves, minced
  • ½ cup shaved pecorino cheese (use a vegetable peeler)
  • ½ teaspoon fennel seeds, crushed*
  • SAUCE
  • ½ teaspoon freshly ground black pepper
  • 1/3 pound ground pork
  • + 21 more ingredients
    • Long toothpicks (optional)
    • ¼ cup chopped pitted kalamata olives
    • 1/3 pound ground chuck
    • MEATBALLS
    • 1 large egg, lightly beaten
    • ½ cup freshly grated pecorino cheese
    • 1 garlic clove, minced
    • 2 tablespoons chopped flat-leaf parsley
    • ½ teaspoon kosher salt
    • 1 medium onion, finely chopped
    • 2 tablespoons olive oil
    • 1 tablespoon roughly chopped capers
    • ½ teaspoon red chile flakes
    • SERVING
    • 1 can (28 oz.) whole peeled tomatoes, puréed
    • ¼ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • ½ cup panko (Japanese-style bread crumbs)
    • ¼ cup milk
    • ¼ cup vegetable oil
    • 16 small (2 in. wide) soft dinner rolls, split with 1 side attached and broiled to toast

1. Make sauce: In a 4- to 5-qt. pan over medium heat, sauté onion in oil until softened, 5 to 8 minutes. Stir in garlic, chile flakes, and fennel; cook until garlic softens, about 1 minute. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer uncovered, stirring occasionall...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network