Meatball Parm Sliders

To make the tomato sauce, in a large saucepan over medium-high heat, heat the olive oil. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and red pepper flakes and cook until soft, about 1 minute. Add the tomatoes and their juices and bring to a boil. Reduce to a simmer and add the sugar. Cook until the sauce is reduced and thickened, 45 minutes to 1 hour, using a potato masher to lightly crush the tomatoes as they cook.

Stir in the parsley and basil. Use the sauce immediately or let cool completely, transfer to airtight containers, and store in the refrigerator for up to 3 days or in the freezer for up to 1 month. The recipe makes 5 to 6 cups (1.25 to 1.5 l) tomato sauce; you will need 4 cups (1 l) for this recipe.

To make the sliders, in a small sauté pan over medium heat, heat 2 Tbs. of the olive oil. Add the garlic paste and cook, stirring constantly, until soft, about 1 minute. Remove from the heat and let cool slightly.

In a large bowl, combine the eggs, sautéed garlic, parsley and 1/2 cup (2 oz./60 g) of the Parmesan. Season with salt and black pepper and whisk until smooth. Add the bread crumbs and whisk until combined. Add the bacon, ground chuck and pork and use your hands to mix until combined. Cover and refrigerate for at least 1 hour and up to 8 hours.

Form the meat into 1 1/2-inch (4-cm) balls. You should get about 12 total. Line a baking sheet with paper towels.

In a large deep sauté pan over medium-high heat, heat the remaining 3/4 cup (6 fl. oz./180 ml) olive oil until it begins to shimmer. Add the meatballs and fry until golden brown on all sides, about 8 minutes. Using a slotted spoon, carefully transfer the meatballs to the paper towels to drain.

Remove the pan from the heat and carefully pour the used oil into a heatproof bowl (once cooled, discard the oil). Pour the tomato sauce into the sauté pan and heat over medium heat until the sauce starts to simmer, 3 to 5 minutes, scraping up any browned bits at the bottom of the pan. Season with salt and black pepper, add the meatballs, turn to coat in the sauce, reduce the heat to low and simmer for 20 minutes.

Preheat a broiler. Arrange the slider buns, cut side up, on a large baking sheet. Toast under the broiler until lightly browned and crusty, 1 to 2 minutes. Transfer the top buns to a plate. On each of the bottom buns, spread a spoonful of the sauce, add 1 meatball and top with a slice of mozzarella. Sprinkle with the remaining 1/4 cup (1 oz./30 g) Parmesan, then return to the broiler and broil until the mozzarella is melted and lightly browned in spots, 2 to 4 minutes.

Transfer to a large platter, top with the arugula and add the top buns. Serve immediately with any remaining tomato sauce on the side. Makes 12 sliders.

Adapted from Sundays with Sophie by Bobby Flay (Clarkson Potter, 2022)