Directions

• 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 for 15-20 minutes or until thickened, 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, for 15-20 minutes or until a
• thermometer reads 160°.
• Place a meatball on each roll. Top with sauce and remaining cheese.
• Yield: 15 sliders.