Meatball Sliders

By KDCooks

Ingredients

• For tomato sauce
• 2 (28-ounce) cans whole tomatoes in juice
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 5 garlic cloves, minced
• 1 teaspoon sugar
• 1 Turkish or 1/2 California bay leaf
• For meatballs
• 3 cups coarse fresh bread crumbs (6 slices firm white sandwich bread)
• 2/3 cup whole milk
• 1 pound ground pork
• 1 pound ground beef chuck (not lean)
• 4 garlic cloves, minced
• 1 1/2 cups grated Pecorino Romano (1/4 pound)
• 2 large eggs, lightly beaten
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 teaspoon dried oregano
• 2 cups vegetable oil
• 20 small (2-inch) soft buns or rolls, split

Details

Servings 20
Adapted from epicurious.com

Preparation

Step 1

Make tomato sauce:
Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.

Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, sugar, bay leaf, and 1 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes. Discard bay leaf.

Make meatballs while sauce simmers:
Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, eggs, parsley, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend with your hands until just combined well (do not overmix). Form level 1/4-cup portions into meatballs.

Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch. Transfer to paper towels with a slotted spoon.

Simmer meatballs in sauce and assemble sliders:
Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.

Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.