Meatball Melties

By Klainanutshell

Ingredients

• * 1 1/2 pounds ground beef, pork and veal mix
• * 2/3 cup breadcrumbs
• * 1/3 cup finely chopped flat-leaf parsley
• * 1/3 cup grated pecorino-romano cheese
• * 1 egg, lightly beaten
• * 2 large cloves garlic, finely chopped
• * 3 tablespoons grated onion, finely chopped
• * A splash whole milk
• * 1/2 tablespoon rubbed or ground sage
• * Fresh nutmeg
• * Salt and pepper
• * Extra-virgin olive oil (EVOO) for generous drizzling
• * 8 deli slices mild or sharp provolone cheese
• * One 15-ounce can fire-roasted diced tomatoes
• * A few leaves fresh basil, torn
• * A pinch dried oregano or marjoram
• * 4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

Details

Servings 4

Preparation

Step 1

1. Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).

2. Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.

3. While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.

4.Place the burgers on the roll bottoms, then top with the sauce and roll tops.