Meatball Sliders

Ingredients

• •½ bay leaf
• •3 cups bread crumbs
• •½ teaspoon marjoram
• •2 large eggs
• •½ cup flat-leaf parsley
• •9 garlic cloves
• •1 pound ground pork
• •1 pound ground beef
• •¼ cup olive oil
• •½ teaspoon oregano
• •1½ cups parmesan
• •20 small slider buns
• •1 teaspoon sugar
• •56 ounces tomatoes in juice
• •2 cups vegetable oil
• •⅔ cup milk
• •1 medium onion
• •2 teaspoons salt
• •½ teaspoon pepper

Method

Adapted from foodista.com

1. 1Puree tomatoes with their juice in a blender and transfer to a bowl.
2. 2Heat oil in a large heavy pot over medium-high heat and saute onion until golden, about 6 minutes.
3. 3Add garlic and saute, stirring, 1 minute.
4. 4Add tomato puree, sugar, bay leaf, and 1½ teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 50 minutes.
5. 5Discard bay leaf.
6. 6Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.
7. 7Add meat, garlic, cheese, eggs, parsley, oregano, marjoram, ½ teaspoon salt, and ½ teaspoon pepper and blend until just combined well (do not overmix).
8. 8Form level ¼-cup portions into meatballs.
9. 9Heat oil in a 10-inch heavy skillet over medium-high heat hot and fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch.
10. 10Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
11. 11Assemble sliders with a meatball and 1 tablespoon sauce per bun.
12. 12Garnish with baby greens and secure each with a wooden pick.