1-Gather and Prep: First, gather all ingredients and prep by mincing garlic, finely chopping onion, and slicing slider buns. Preheat oven to 425 degrees F.

2-Mix and Form Meatballs: In a large bowl, combine 1 pound ground pork, ¼ pound nduja, ⅓ cup panko breadcrumbs, ¼ cup grated onion, ¼ cup chopped parsley, 1 teaspoon salt, ½ teaspoon black pepper, 2 minced garlic cloves, and 1 large egg until fully mixed. Shape the mixture into 12 meatballs and place them in a baking dish.

3-Bake the Meatballs: Bake for 10 minutes, then lower the oven temperature to 325 degrees F. Add 2 cups marinara sauce over the meatballs and bake for an additional 15 minutes; allow to cool.

4-Make the Pesto and Veggies: Prepare the pesto by blending 2 cups arugula, ⅓ cup grated parmesan cheese, ¼ cup toasted walnuts, 2 garlic cloves, ½ teaspoon salt, ½ teaspoon black pepper, and ½ cup olive oil until smooth. In a pan, heat 2 tablespoons olive oil and sauté 1 small red bell pepper and 1 small red onion for 7-8 minutes until softened and browned; let cool.

5-Assemble and Finish: Raise the oven temperature to 350 degrees F. Slice 12 dinner rolls in half while keeping them connected, place the bottom halves on a baking sheet, spread 3 tablespoons of the pesto on each, add the sautéed peppers and onion, then top with one meatball per roll and 6 ounces sliced fontina cheese. Cover with the top halves. In a small bowl, mix ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried parsley, and ½ teaspoon garlic powder; brush the tops with 2 tablespoons melted butter and sprinkle with the herb mixture. Bake for 15-20 minutes until the cheese melts and serve warm.