Make Tomato Sauce:
Puree tomatoes with their juice, 1 can at a time, in blender and transfer to bowl.
Heat oil in large heavy pot until it shimmers then saute onion until golden, 6 min. Add garlic and saute 1 min, stirring. Add tomato puree, sugar, bay leaf and 1.5 teas. salt and simmer uncovered, stirring occasionally, until thick, about 40-50 minutes
Make Meatballs While Sauce Simmers:
Stir bread crumbs and milk together and let stand10 min. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teas. salt and 1/2 teas. pepper and mix by hand until combined. Form level 1/4 C portions into meatballs.
Heat oil in 10 in. skillet until shimmers then fry meatballs, 6 at a time, turning until weel brown and cooked, about 4-6 min. per batch. Transfer to paper towels.
Add drained meatballsto sauce and simmer until hot. Put 1 meatball and 1 tbl. sauce on bun and secure with toothpick.
Originally Submitted
1/16/2008
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