- 3/4 pound ground beef
- 3/4 pound ground pork
- 1//2 cup panko
- 1 tablespoon fennel seeds
- 4 tablespoons grated Romano cheese
- 1 extra-large egg
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- 4 cups pizza sauce or all-purpose ground tomatoes
- Basil leaves
- 18 small rolls (mini-rolls used for sliders), split horizontally
Instructions In a large mixing bowl, combine the beef, pork, panko feel Romano, egg, parsley, salt & pepper. mix thoroughly to combine. wet your hands a little and form the meat mixture into balls, about 1-1/2 inches around. Then using your palm, press down gently on each of the balls to flatten them slightly (this makes it easier for them to stay in the bun).
In a large saute pan, warm the oil mixture over medium-high heat for 1 minute. Working in batches, if necessary, fry the meatballs, turning them frequently until they are browned and cooked through. Drain excess fat from the pan.
At this point, you might have to transfer the meatballs to a larger pot. Add the tomatoes to the meatballs in the pot. Add seasonings — basil, oregano — if needed and bring the pot to a simmer.
All of this can be prepped early in the day for lunch and dinner service.
To order, open the roll, pluck a meatball and some sauce from the pot and slip it into the roll. Sprinkle some grated Romano or Parmesan cheese over the meatball. Add a touch more sauce if necessary. Top with mozzarella and basil. Serve with a garnish of olives or giardiniera.