![Meatball Sliders with Tomato Sauce](https://cdn.statically.io/img/www.southernliving.com/thmb/qDiojZ-cPTLlPBiIvstdpv0npoA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/meatball-sliders-tomato-sauce-sl-7881bdc7dfa04b438d21500d240d02ce.jpg)
Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons tomato paste
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1 tablespoon red wine vinegar
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3 large fresh basil sprigs
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2 garlic cloves, minced
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2 (28-oz.) cans whole tomatoes, crushed
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5 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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1 pound ground chuck
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1 pound ground pork
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1/2 cup panko (Japanese breadcrumbs)
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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1/4 cup ricotta cheese
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1/4 cup loosely packed chopped fresh flat-leaf parsley
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1 large egg
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1 large egg yolk
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24 slider buns or dinner rolls, split and lightly toasted
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12 (1-oz.) provolone cheese slices, halved
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Garnish: fresh basil leaves
Directions
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Stir together first 6 ingredients in a 7-qt. slow cooker; stir in 2 tsp. salt and 1/2 tsp. pepper. Cover and cook on LOW 8 hours.
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Meanwhile, place ground chuck and ground pork in a large bowl. Add next 6 ingredients and remaining 1 Tbsp. salt and 1/2 tsp. pepper; mix gently just until blended. Gently shape mixture into 24 meatballs. (Do not pack.) Place meatballs in a single layer on a baking sheet; cover well, and chill until ready to use.
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Let meatballs stand at room temperature 20 minutes. Carefully submerge meatballs in tomato mixture in slow cooker. Cover and cook on HIGH 1 hour or until meatballs are done, stirring after 30 minutes.
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Preheat broiler with oven rack 7 inches from heat. Arrange bottom halves of 12 buns in a single layer on each of 2 baking sheets. Place 1 meatball on each bun; top with sauce and 1 halved provolone cheese slice. Repeat with remaining buns, meatballs, and cheese.
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Broil sliders, 1 baking sheet at a time, 2 to 3 minutes or until cheese melts. Top with top halves of buns.