Meatball Sliders

Ingredients

• •½ california bay leaf
• •3 cups coarse 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

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Method

From foodista.com — read the original

1. 1To make the tomato sauce:Pure 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 saut onion until golden, about 6 minutes.
3. 3Add garlic and saut, stirring, 1 minute.
4. 4Add 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.
5. 5Add 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.
6. 6Heat 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.
7. 7Add 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.
8. 8Garnish with baby greens and secure each with a wooden pick.