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1
Preheat the oven to 350 degrees F.
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2
For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat.
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3
Add the onions and cook until translucent, about 5 minutes.
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4
Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes.
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5
Add the tomato paste, cook for 1 minute.
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6
Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper.
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7
Reduce the heat to medium-low and simmer for 15 to 20 minutes.
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8
Keep warm.
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9
For the meatballs: Soak the panko in the milk for 10 minutes.
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10
In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko.
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11
Mix well to combine; do not overwork.
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12
Form into eight 2-inch balls.
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13
Set a large saute pan over medium-high heat.
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14
Add the olive oil.
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15
Sear the meatballs on all sides until golden brown, 6 to 7 minutes.
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16
Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce.
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17
Spoon some sauce over the meatballs, then top them with slices of mozzarella.
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18
Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes.
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19
To assemble the sliders, load one meatball onto each bun.
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20
Top with a basil leaf and secure the bun top with a bamboo skewer.
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21
Serve on a large platter with extra sauce on the side.
