Meatball Sliders From The Little Owl In New York Recipes

MEATBALL SLIDERS FROM THE LITTLE OWL IN NEW YORK

Steps:

• 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 a large bowl. Form into 18 2-inch meatballs.
• Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. transfer to plate. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil and fennel seeds. Saute until onion begins to brown, about 5 minutes. Add all tomatoes with juices. bring to a boil, scraping up browned bits. reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
• 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.
• 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.

MEATBALL SLIDERS

Steps:

• Make tomato sauce:
• Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
• Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.
• Make meatballs while sauce simmers:
• Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.
• Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.
• Simmer meatballs in sauce and assemble sliders:
• Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
• Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.