Puttanesca Meatball Sliders

Ingredients

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

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...

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