MEATBALL SLIDER 18 slider buns 18 ounces pizza sauce 18 basil leaves 18 large shaved Parmesan pieces 18 homemade meatballs (recipe follows). Open each slider bun. Add a meatball to each bun, then top each meatball with one ounce of sauce, one basil leaf and Parmesan. Serve. House-Made Meatballs 1 pound ground pork 1 pound ground beef 1 cup cubed day-old Italian bread ½ cup milk 1 teaspoon each dried oregano and dried basil, crumbled ¼ cup minced flat-leaf parsley ¼ cup grated Romano cheese 1 large egg, lightly beaten In a large mixing bowl, combine the pork and beef. In another bowl, soak the bread in the milk until it is saturated. Squeeze the bread and drain off excessive milk. Tear the bread into small pieces and add it to the meat. Add the remaining ingredients. Mix thoroughly and form into 1½-inch round meatballs. Arrange the meatballs on a sheet pan fitted out with a drain tray (or use a spray-coated pizza screen). Bake the meatballs until cooked through. Set aside. (Can be prepped ahead and held, covered, refrigerated, for up to four days. Or frozen.) SDE EPC T E M B E R 2 0 1 9 / P I Z Z AT O D AY. C O M / 3 9http://www.PIZZATODAY.COM