Tomato Gravy Meatball Sliders

Ingredients

• For the meatballs,

• 3/4 lb lean ground beef
• 3/4 lb ground pork
• 1/2 cup Panko
• 1/2 cup Water
• 1 large egg, plus one yolk
• 1/4 cup fresh parsley, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1/3 cup Pecorino Romano cheese, grated fine

• For the gravy,

• 1/4 cup fresh parsley
• 1/4 cup fresh basil leaves
• 1 small yellow onion, chopped
• 1 bulb garlic, chopped
• 1 Tablespoon olive oil
• 1 Tablespoon salted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse black pepper
• 1- 28 ounce and 1- 14.5 ounce can tomato puree
• 1/4 cup granulated sugar
• 1/2 Tablespoon fennel seeds

• For the sliders,

• 12 slider buns (or small rolls)
• 1/4 cup softened butter
• 1 cup micro arugula (regular is ok too)
• Extra romano, minced parsely and pepper for garnish

Instructions

1. Prepare the meatballs by combining all of the meatball ingredients into a large bowl. Use the tips of your fingers to gently combine the ingredients, to avoid overworking the meat. Wet your hands and roll the meatballs out into twelve 1-1/2 to 2 inch balls. Place them on a sheet pan and refrigerate until the gravy is ready.
2. To make the tomato gravy, combine the parsley, basil, onion, and garlic in the bowl of a food processor and puree. Heat a large skillet to medium, add olive oil and butter. Once the butter is melted, add the puree and sauté for about five minutes. Sprinkle with some salt and pepper. Add the tomato puree, the fennel seeds, and the sugar. Taste for seasoning, adding more salt, pepper, and sugar to taste. Cover gravy and cook over low heat for 30 minutes to allow the flavors to marry.
3. To cook the meatballs, remove from the fridge. Wet your hands and gently re-shape the balls as you drop them into the hot gravy. Turn the heat up to medium low, cover and cook the meatballs in the gravy for 30 minutes. Gently turn them several times with a wooden spoon.
4. Assemble the sandwiches by buttering each half of the slider buns. Toast them in a hot skillet, butter side down. Place a spoonful of gravy onto the bottom of each bun. Add some micro arugula, a meatball, and another spoonful of gravy. Sprinkle with some grated cheese, minced parsley, and coarse black pepper. Serve immediately!