Ingredients
1 can (28 ounces) whole tomatoes, undrained1 medium onion, finely chopped3 tablespoons olive oil2 garlic cloves, minced1 teaspoon crushed red pepper flakes1/2 teaspoon fennel seed, crushed1 tablespoon chopped capers1/8 teaspoon salt1/4 teaspoon pepperMEATBALLS:1 cup shredded Parmesan cheese, divided1/2 cup panko bread crumbs1/4 cup 2% milk1 large egg, beaten2 tablespoons minced fresh parsley1 garlic clove, minced1/2 teaspoon pepper1/4 teaspoon salt1/2 pound lean ground beef (90% lean)1/2 pound ground pork1 tablespoon canola oil15 dinner rolls
Preparation
Place tomatoes in a food processor; cover and process until pureed. Set aside. In a large skillet, saute onion in oil until tender. Add the garlic, pepper flakes and fennel; cook 2 minutes longer. Stir in the tomatoes, capers, salt and pepper. Bring to a boil. Reduce heat; simmer until thickened, about 15-20 minutes stirring occasionally.
Meanwhile, in a large bowl, combine 1/2 cup cheese, bread crumbs, milk, egg, parsley, garlic, pepper and salt. Crumble meat over mixture and mix well. Shape into fifteen 1-1/2-in. balls.
In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, until a thermometer reads 160°, about 15-20 minutes.
Place a meatball on each roll. Top with sauce and remaining cheese.
