Meatball Sliders from the Little Owl in New York
Published in the September 2007 restaurant issue of Bon Appetit, this recipe is from a popular eatery in New York, The Little Owl. It seats only 28 and is the ultimate example of what a neighborhood restaurant can be. This full flavored dish is a grown-up version of meatball subs and is a favorite.
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INGREDIENTS
Nutrition- 1⁄2lb ground beef
- 1⁄2lb ground pork
- 1⁄2lb ground veal
- 1⁄2
- 1⁄2cup water
- 8
- 1large egg
- 1large egg yolk
- 1⁄4
- 1teaspoon salt
- 1⁄2teaspoon ground black pepper
- 1⁄4cup vegetable oil
- 2tablespoons olive oil
- 1cup chopped onion
- 6
- 1⁄4
- 1 1⁄2teaspoons fennel seeds
- 28ounces whole canned tomatoes
- 14 1⁄2ounces whole canned tomatoes
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- 18small soft rolls, split horizontally
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DIRECTIONS
- 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.
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