Meatball Sliders

Ingredients

• 3 cups sandwich bread fresh white firm (6 slices sandwich bread)
• 2 large eggs lightly beaten
• 0.5 cup flat parsley finely chopped
• 4  garlic clove minced
• 1 pound ground beef lean (not )
• 1 pound ground pork 
• 0.3 cup olive oil 
• 1 medium onion finely chopped
• 0.5 teaspoon oregano dried
• 0.3 pound pecorino cheese grated
• 20 small portugese rolls split soft (2-inch)
• 1 teaspoon sugar 
• 56 ounce canned tomatoes whole canned
• 1  bay leaves 
• 2 cups vegetable oil 
• 0.7 cup milk whole

Equipment

• bowl
• frying pan
• paper towels
• pot
• blender
• slotted spoon

Directions

1. Purée tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl.
2. Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes.
3. Add garlic and sauté, stirring, 1 minute.
4. 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.
5. Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.
6. 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.
7. 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.
8. Transfer to paper towels with a slotted spoon.
9. Add drained meatballs to tomato sauce and simmer, stirring occasionally, until meatballs are heated through.
10. Assemble sliders with a meatball and 1 tablespoon sauce per bun, securing each with a wooden pick.