Meatball Melties

• 1 1/2 lbs ground beef, pork and veal mix (I use all ground beef)
• 2/3 cup breadcrumbs
• 1/3 cup flat leaf parsley, finely chopped
• 1/3 cup pecorino romano cheese, grated
• 1 egg, lightly beaten
• 2 large garlic cloves, finely chopped
• 3 tablespoons onions, grated
• 1 -2 tablespoon milk
• 1/2 tablespoon rubbed sage or 1/2 tablespoon ground sage
• fresh nutmeg
• salt
• pepper
• extra virgin olive oil, for generous drizzling
• 8 deli slices mild provolone cheese or 8 sharp provolone cheese
• 1 (15 ounce) can fire-roasted diced tomatoes
• 2 fresh basil leaves, torn
• 1/2 teaspoon dried oregano or 1/2 teaspoon marjoram
• 4 ciabatta rolls (or fresh Italian rolls)

1. Heat a large skillet or griddle pan over medium-high heat.
2. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper.
3. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).
4. Drizzle the burgers all over with a liberal amount of olive oil.
5. Place in the hot skillet and cook, turning once, for about 10-15 minutes.
6. Top each burger with 2 slices of provolone and tent with foil to melt.
7. While the burgers are cooking, in a medium saucepan, heat the tomatoes.
8. Stir in the basil and oregano; season with salt and pepper.
9. Place the burgers on the roll bottoms; then top with the sauce and roll tops.

ground beef, breadcrumbs, flat leaf parsley, pecorino romano cheese, egg, garlic, onions, milk, sage, fresh nutmeg, salt, pepper, extra virgin olive oil, deli, tomatoes, fresh basil, oregano, rolls

Taken from www.food.com/recipe/meatball-melties-416029 (may not work)