3 cups sandwich bread fresh white (6 slices sandwich bread)
0.5 teaspoon marjoram dried
2 large eggs lightly beaten
0.5 cup flat parsley finely chopped
4 garlic clove minced
5 garlic clove minced
1 pound ground pork
1 pound ground beef lean (not )
0.3 cup olive oil
0.5 teaspoon oregano dried
1.5 cups parmesan grated
20 small slider buns split (2-inch)
1 teaspoon sugar
56 ounce canned tomatoes whole canned
2 cups vegetable oil
0.7 cup milk whole
1 medium onion sweet yellow finely chopped
Equipment
bowl
frying pan
pot
blender
Directions
To make the tomato sauce:Pure tomatoes with their juice in a blender and transfer to a bowl.
Heat oil in a large heavy pot over medium-high heat and saut onion until golden, about 6 minutes.
Add garlic and saut, stirring, 1 minute.
Add tomato pure, 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, marjoram, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend 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 hot and fry meatballs, about 6 at a time, turning occasionally, until well browned and cooked through, 4 to 6 minutes per batch.
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.
Garnish with baby greens and secure each with a wooden pick.