Puttanesca Meatball Sliders

1. 1

   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 until thickened, about 15-20 minutes stirring occasionally.

2. 2

   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.

3. 3

   In a large skillet, brown meatballs in oil; drain. Transfer meatballs to sauce; simmer, uncovered, until a thermometer reads 160u00b0, about 15-20 minutes.

4. 4

   Place a meatball on each roll. Top with sauce and remaining cheese.

5. 5

   Freeze rolls in freezer bags. Freeze meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Place a meatball on each roll and top as directed.

* Per serving · 4 servings · Values may vary.