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1
Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl.
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2
Form into eighteen 2-inch-meatballs.
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3
Heat vegetable oil in large skillet over medium-high heat.
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4
Working in batches, fry meatballs until brown all over.
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5
Transfer to plate.
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6
Pour off drippings from skillet.
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7
Reduce heat to medium.
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8
Add olive oil to skillet.
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9
Add onion, garlic, basil, and fennel seeds.
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10
Saute until onion begins to brown, about 5 minutes.
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11
Add all tomatoes with juices.
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12
Bring to boil, scraping up browned bits.
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13
Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
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14
Puree sauce in processor until almost smooth.
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15
Return to same skillet.
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16
Add meatballs.
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17
Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer.
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18
DO AHEAD: Can be made 1 day ahead.
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19
Cover; chill.
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20
Place arugula leaves on bottom of each roll, if desired.
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21
Top each with 1 meatball.
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22
Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons.
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23
cheese.
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24
Cover with tops of rolls.
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25
*Sold in the Asian foods section of some supermarkets and at Asian markets.
