Puttanesca Meatball Sliders

For the sauce, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft. Stir in the garlic, crushed red pepper, and crushed fennel.

Stir constantly for 2-3 minutes then add the tomato sauce, capers, salt, and pepper. Bring the sauce to a boil then reduce the heat to a low simmer. Let cook, uncovered, for 20 minutes or until the sauce is thick. Give the sauce a stir occasionally.

Meanwhile, gently combine 1/2 of the Parmesan, the panko, milk, egg, parsley, garlic, salt and pepper, beef, and pork in a large bowl. Do not overmix or the meatballs will be tough.

Gently shape the meatballs into 1 1/2 inch sized balls (a large ice cream scoop works great for this).

Heat the oil in a large skillet over medium heat and place the meatballs (in batches if needed) in the skillet. Turn as needed to brown the meatballs on all sides. Remove the browned meatballs from the oil with tongs or slotted spoon and place in the simmering sauce.

Let the meatballs simmer in the sauce, uncovered, for 20 minutes.

When ready to serve, place one meatball on the bottom half of each bun. Spoon some of the puttanesca sauce over the top of the meatball and sprinkle with some of the remaining Parmesan cheese. Place bun top over the meatball and serve immediately. You can use long appetizer picks if needed to hold the meatball between the bun halves.