Ingredients: 1/2 California bay leaf,3 cups coarse fresh bread crumbs (6 slices white sandwich bread),1/2 teaspoon dried marjoram,2 large eggs, lightly beaten,1/2 cup flat-leaf parsley, finely chopped,4 garlic cloves, minced,5 garlic cloves, minced,1 pound ground pork,1 pound ground beef (not lean),1/4 cup olive oil,1/2 teaspoon dried oregano,1 1/2 cups grated Parmesan,20 small (2-inch) slider buns, split,1 teaspoon sugar,2 (28-ounce) cans whole tomatoes in juice,2 cups vegetable oil,2/3 cup whole milk,1 medium sweet yellow onion, finely chopped
Instructions:
- 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.
