- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Preheat oven to 425˚F with rack at center. Line a large rimmed baking sheet with parchment paper.
For the patties, combine breadcrumbs with milk to soften them. Add the parsley, parm, fennel, beef or mixed meats, salt, pepper, onion, garlic, egg, and EVOO, combine and form 4 sections.
For the sauce, heat a medium saucepot over medium heat, add EVOO and butter and when it melts, add garlic, salt, red pepper flakes (if using), oregano, stir a couple of minutes, add ½ cup water and let it evaporate fully, add tomatoes and passata and heat to bubble, add torn basil and simmer 20 minutes.
Form 4 large thin patties of meatball mix from each section of meat. Arrange on baking sheet and roast 12 to 15 minutes, add sauce and mozzarella and bake 8 to 10 minutes more until brown and bubbly.
Toss arugula with lemon juice, EVOO, salt.
Place patties on plate and top with arugula, serve.