Tags
appetizers, Cheese, Chefaaronj, chuck beef, foodies, Parsley, party ideas, Pasta, pork, sauces, simply recipes, sliders, tomatoes
INGREDIENTS
1/2 pound ground beef
1/2 pound ground pork
1/2 cup panko (Japanese breadcrumbs)*
1/2 cup 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 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup Grapeseed oil
1 cup chopped onion
6 fresh garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1 1/2 teaspoons fennel seeds
1 28-ounce peeled tomatoes
Arugula leaves (optional)
18 Rolls split horizontally (Wheat optional)
DIRECTIONS
1. Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.
2. Heat oil in large skillet over medium-high heat. Working in batches, sear meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add 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.
3. 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.
4. Place arugula 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.
Chef Aaron J 
How about wrapping those tempting meatballs in flour tortilla….Yum, I would cut up in four’s and sauce on side as a dipper. Made this by accident one party not to long ago and my guests loved them and was told better than thick rolls. A kind of Mex/American egg roll. Keep up great word Chef..