Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 cup freshly grated pecorino romano cheese
- 1 cup panko bread crumbs
- 2 cup cold water
- 3 cup large eggs
- 1 bunch fresh parsley (reserve 1 tbsp. of chopped parsley)
- 1 bunch Salt/pepper
- 1 bunch chopped spanish onion
- 1/4 bunch chopped fresh garlic
- 1 bunch fresh basil
- 1 tablespoon fennel seed
- 1 can number 10 can of whole peeled tomatoes
- 3 cup vegetable oil for cooking
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 1 cup freshly grated pecorino romano cheese
- 1 cup panko bread crumbs
- 2 cup cold water
- 3 cup large eggs
- 1 bunch fresh parsley (reserve 1 tbsp. of chopped parsley)
- 1 bunch Salt/pepper
- 1 bunch chopped spanish onion
- 1/4 bunch chopped fresh garlic
- 1 bunch fresh basil
- 1 tablespoon fennel seed
- 1 can number 10 can of whole peeled tomatoes
- 3 cup vegetable oil for cooking
- 1/4 ounce fresh yeast
- 2 tablespoon molasses
- 1 1/2 tablespoon salt
- 2 tablespoon olive oil
- 4 cup all purpose flour
- 1 1/2 cup warm water
- 2 bulb whole roasted garlic
Preparation
Baking Directions:
For the dough/buns*:In an electric mixing bowl, using the hook attachment, mix the warm water, yeast, olive oil and molasses.
Add flour and salt.
The dough will become a wet mixture, but will remain a little sticky.
Remove the dough onto a floured clean surface and gently knead into a soft ball.
Place the dough in a mixing bowl brushed with olive oil and cover.
Store in a warm humid area for 30 minutes or until the dough rises to double its size.
Wrap 2 bulbs of whole garlic in aluminum foil and roast on medium heat in oven until very soft.
Squeeze the whole bulbs of garlic to release the soft interior.
Slightly chop the roasted garlic until it resembles a puree.
Portion the dough into 1 inch round balls and knead in the roasted garlic while doing so.
Place the prepared raw dough balls 2 inches apart on a sheet pan lined with parchment paper.
Cover with plastic and allow the dough balls to re-rise again.
After 20 minutes, spray the raw dough balls with cold water, sprinkle with a pinch of freshly grated pecorino, salt and pepper and bake for 20 minutes in a 400 degree oven.
For the meatballs:Mix the ground meat together with the cheese (reserve a pinch for garnish), eggs, bread crumbs, and three quarters of the amount of chopped parsley, cold water, salt and pepper.
Roll the balls to same shape as the buns.
In a large shallow sauce pot, heat the vegetable oil.
Pan fry the meatballs until thoroughly browned.
Remove the meatballs and add to the same pan, the chopped Spanish onion, chopped fresh garlic, basil, and parsley and fennel seed.
Cook together for 5-8 minutes until the vegetables brown slightly.
Add the can of tomatoes, and using the can, fill half way with water and add the water to the sauce.
Cook the sauce 30 minutes, pass through a food mill, and continue cooking.
Add the meatballs back to the sauce and cook for an additional 30 minutes.
Cut the baked garlic buns in half and toast the cut sides.
Top the meatballs with grated pecorino and chopped parsley and reheat to melt the cheese.
Assemble the sliders and use a skewer to keep them from sliding all over the place.
You can also use some fresh arugula leaves under the sliders for color garnish and to keep them from sliding all over the place.
* If people choose not to make the buns, pick loaves of crusty Italian bread and slice accordingly.
