1-First Step: Prep and start the meatball mix Preheat your oven to 400°F and line a baking sheet with parchment paper. Combine 1/3 cup Italian-seasoned breadcrumbs and 2 Tbsp milk in a medium bowl and let them soak for about 5 minutes. This softens the breadcrumbs so the meatballs stay tender. While the crumbs soak, dice 1/2 medium white onion and mince 2 Tbsp fresh Italian parsley and 1 tsp garlic.

2-Second Step: Build flavor with the onion Heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the diced onion and cook for 6-7 minutes until softened and fragrant. Sautéing the onion first pulls out its natural sweetness and removes raw bite, which helps the finished meatballs taste balanced.

3-Third Step: Mix and shape the meatballs Transfer the cooked onion and soaked breadcrumbs into a large bowl. Add 8 oz. ground beef, 8 oz. ground pork, 1 large egg (lightly beaten), 2 Tbsp grated Parmesan cheese, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes. Mix gently with clean hands or a fork until just combined. Overworking meat will make meatballs tough, so mix until evenly combined but not paste-like. Shape the mixture into 12 golf ball-sized meatballs. Place them about 1 inch apart on the prepared baking sheet so they brown evenly.

4-Fourth Step: Bake the meatballs Bake the meatballs at 400°F for 18-22 minutes, until they are no longer pink in the center. Use a meat thermometer if you like; the internal temperature should reach 160°F for beef/pork mixtures. The high initial temperature helps them brown without drying out.

5-Fifth Step: Simmer meatballs in sauce Once the meatballs are baked, reduce oven temperature to 350°F. Return the meatballs to a skillet or pan, pour in 1 8-oz. can of tomato sauce or marinara sauce, and cook over medium heat for 8-10 minutes until the sauce thickens slightly and clings to the meatballs. This step lets the meatballs soak up sauce flavor and creates a saucy topping when they go on the rolls.

6-Sixth Step: Assemble the sliders Cut 1 package slider buns (12 pack) in half horizontally and place the bottoms on a baking sheet. Layer 6 slices provolone cheese so each bottom bun gets the melted slice beneath the meatball, or place slices across the row and cut later. Place one meatball on each roll. Spoon sauce over each meatball, then sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the meatballs. Cover with the roll tops.

7-Seventh Step: Garlic butter and bake Whisk together 4 Tbsp unsalted butter (melted), 2 Tbsp grated Parmesan cheese, 1 tsp minced garlic, 1 1/2 tsp Italian seasoning, and 1/2 tsp kosher salt. Brush the mixture evenly over the top buns. This garlic butter creates a golden, savory crust that ties the sliders to garlic knot flavors. Bake at 350°F for 15-20 minutes until the rolls are golden and the cheese is melted. If the tops brown too quickly, cover lightly with foil for the remaining time. Once baked, cut into individual sliders and serve hot.

8-Final Step: Serve and enjoy Let the pan sit for 2 minutes before slicing so the cheese sets a touch. Serve warm with extra marinara on the side for dipping. These sliders are perfect with a simple green salad or chips.