Neely's Meatball Sliders

• s3/4 pound ground pork
• 3/4 pound Italian pork sausage, casings removed
• 1 teaspoon red pepper flakes
• 6 garlic cloves, chopped, divided
• 1/2 cup panko bread crumbs
• 1/2 cup grated Parmesan
• 2 large eggs
• 1/4 cup chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil, divided
• 1 onion, chopped
• 1 (20-ounce) can tomato puree
• 1 (14-ounce) can diced tomatoes
• Soft rolls, split horizontally
• Fresh basil leaves
• Shaved pecorino

1. Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl.
2. Form into 2-inch-meatballs and set aside on a platter.
3. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat.
4. Add the meatballs and cook until brown on all sides.
5. Transfer to plate.
6. Meanwhile, start the sauce.
7. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat.
8. Add the onion, and the remaining garlic.
9. Saute until the onion begins to brown, about 4 to 5 minutes.
10. Season the onions with salt and pepper, to taste.
11. Add the tomato puree and the tomatoes and bring to a boil.
12. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
13. To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce.
14. Top with a basil leaf and some shaved pecorino.
15. Cover with the roll tops and transfer to a platter.
16. Serve warm.

ground pork, italian pork sausage, red pepper, garlic, bread crumbs, parmesan, eggs, parsley, kosher salt, olive oil, onion, tomato puree, tomatoes, rolls, fresh basil

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-meatball-sliders-recipe.html (may not work)