Meatball slider sandwiches

Ingredients:

• 350 g of minced pork
• 350 g raw Italian pork sausage, casings removed
• 1 teaspoon red pepper flakes
• 6 cloves garlic, chopped (separated)
• 0.5 tbsp. panko breadcrumbs
• 0.5 tbsp. grated parmesan
• 2 large eggs
• 1/4 cup chopped fresh parsley leaves
• 4 tablespoons olive oil, divided
• 1 onion, chopped
• 1 can (560 g) of canned tomato puree
• 1 can (400 g) of canned chopped tomatoes
• Soft buns cut in half horizontally
• Fresh basil leaves
• Pecorino cheese shaved

Preparation:

1. In a large bowl, combine the ground pork and pork sausage, red pepper flakes, 2 crushed garlic cloves, breadcrumbs, grated cheese, eggs, parsley, and black pepper to taste. Form the meat mixture into 2-inch (5 cm) diameter meatballs and place on a serving platter.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the meatballs and cook until crispy on all sides. Transfer to a plate.
3. Meanwhile, begin preparing the sauce. Add 2 tablespoons of the remaining olive oil to the pan and heat over medium heat. Add the onion and remaining garlic. Sauté until the onion begins to darken, about 4-5 minutes. Season the onion with salt and black pepper to taste. Add the tomato puree and tomatoes and bring to a boil. Reduce the heat, add the meatballs, and simmer, stirring occasionally, for 45 minutes.
4. To serve, place a meatball on the bottom half of each bun and drizzle lightly with sauce. Top with a basil leaf and some shaved pecorino. Cover with the bun tops and transfer to a platter. Serve warm.