- 1 28 oz. can whole tomatoes
- 1 14.5 oz. can whole tomatoes
- 18 small soft rolls, split horizontally
- ¼ cup fresh basil leaves, packed
- 6 cloves garlic, chopped
- 1 cup chopped onion
- 2 Tbs. olive oil
- ¼ cup vegetable oil
- ½ tsp. freshly ground black pepper
- 1 tsp. salt
- 2 Tbs. chopped fresh flat-leaf parsley
- ¼ cup chopped fresh flat-leaf parsley
- 1 large egg yolk
- 1 large egg
- ½ cup water
- 8 Tbs. Pecorino Romano cheese, freshly grated
- ½ cup panko
- ½ lb. ground veal
- ½ lb. ground beef
- ½ lb. ground pork
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Start to Finish:
Mix all meats, panko, ½ cup water, 6 Tbs. cheese, egg, egg yolk, ¼ cup parsley, 1 tsp. salt and ½ tsp. 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. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion and basil. 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.
Purée the sauce in a food processor until almost smooth. Return to the same skillet. Add the meatballs. Cover with lid slightly ajar and simmer until the meatballs are cooked through, stirring occasionally, about 30 minutes longer.
Place some arugula leaves on the bottom of each roll, if desired. Top each with one meatball. Drizzle meatballs with some of the sauce, and sprinkle with the remaining 2 Tbs. parsley and 2 Tbs. cheese. Cover with tops of rolls.
Original recipe calls for 1½ tsp. fennel seeds, which I don't like. If you want to use them, add them to the skillet with the onion and basil.
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