Preparation Steps
- To make the tomato sauce:- Pure tomatoes with their juice in a blender and transfer to a bowl.
- Heat oil in a large heavy pot over medium-high heat and saut onion until golden, about 6 minutes.
Add garlic and saut, stirring, 1 minute.
Add 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.
Add 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.
- Heat 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.
Transfer to paper towels with a slotted spoon.
- Simmer meatballs in sauce and assemble sliders:- Add 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.
Garnish with baby greens and secure each with a wooden pick.