1 pound lean ground beef
2 cloves garlic chopped
2 tablespoons diced onion
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons bread or cracker crumbs
2 tablespoons chopped fresh parsley optional
For the Sauce:
1 cup tomato sauce
2 teaspoons oregano flakes
For the Sliders:
4 slices thick-cut bacon cut into thirds
12 dinner rolls
12 slices provolone cheese
For the Meatballs: Mix together all ingredients for the meatballs. Set aside. Cook bacon in a 10- to 12-inch skillet over medium heat until cooked crisp. Remove bacon to a paper towel lined plate for later use. Using a tablespoon scoop or spoon, form meatballs from the ground beef mixture. Drop into the heated skillet, turning occasionally to ensure that all sides of the meatball have been browned, about 7 minutes. For the Sauce: Add tomato sauce and oregano to the skillet with the meatballs and reduce heat to a low simmer. All to simmer for about 5 minutes while assembling the slider rolls. For the Sliders: Preheat oven to 350º F. Place dinner rolls on a sheet pan. Split open the dinner rolls and tuck a slice of provolone cheese inside. Add a slice of bacon inside the fold of each slice of cheese and then add a meatball. Spoon sauce from the skillet onto each meatball. Place sheet pan of sliders into the oven for 5 minutes, just to melt the cheese. Remove from the oven and serve warm.