Turkey Meatball Garlic Bread Heroes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups sandwich bread fresh white firm (from 5 to 6 slices sandwich bread)
• 28 ounce canned tomatoes whole canned
• 2 large eggs lightly beaten
• 2 tablespoons flat parsley finely chopped
• 1 tablespoon garlic minced
• 3  garlic clove minced
• 2 pounds pd of ground turkey (not breast meat)
• 2 tablespoons olive oil 
• 1 small onion finely chopped
• 0.5 teaspoon oregano dried
• 2 tablespoons pecorino cheese grated
• 0.3 teaspoon salt 
• 12  potato buns 
• 1 teaspoon sugar 
• 5 tablespoons butter unsalted softened
• 0.7 cup milk whole

Equipment

• bowl
• baking sheet
• pot
• blender
• plastic wrap
• kitchen thermometer
• broiler
• wax paper

Directions

1. Purée tomatoes with their purée in a blender.
2. Heat oil in a large heavy pot over medium-high heat until it shimmers, then sauté onion until golden, 5 to 6 minutes.
3. Add garlic and sauté 1 minute.
4. Add tomato purée, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes.
5. Stir together bread crumbs and milk in a large bowl and let stand for 10 minutes.
6. Stir in eggs, cheese, garlic, parsley, oregano, and salt, then add turkey and blend with your hands until just combined well (do not overmix).
7. Form 1 1/2-tablespoon portions into meatballs and arrange on 2 well-oiled large, heavy, rimmed baking sheets.
8. Stir together butter, oil, garlic, salt, cheese, parsley, and pepper in a bowl.
9. Spread about 2 rounded teaspoons garlic butter onto both split sides of each bun. Arrange buns, buttered sides up, on a large baking sheet.
10. Preheat broiler.
11. Broil meatballs 3 to 4 inches from heat, turning over once, until golden and just cooked through (165°F on instant-read thermometer), 5 to 8 minutes.
12. Broil buns, buttered sides only, until golden, 30 seconds to 1 minute, watching closely (buns brown fast).
13. Spoon some sauce on each bun, then top with 4 meatballs (depending on size of buns), and drizzle with more sauce.
14. •Tomato sauce can be made up to 2 days ahead and chilled in an airtight container. Reheat before using, thinning with water, if necessary, to desired consistency.•Garlic butter can be made up to 2 days ahead and chilled in an airtight container. Bring to room temperature before using.•Meatballs can be formed 1 day ahead.
15. Put them on a wax paper–lined baking sheet, cover them tightly with plastic wrap, and chill.