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1
Start by making the sauce.
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2
In a large saute pan heat the olive oil over medium-low heat.
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3
Add the garlic and onion and saute until theyre fragrant and the onion just starts to become translucent.
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4
Pour in the tomato sauce and tomato paste.
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5
Season with salt and pepper then add the dried parsley and basil.
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6
Continue simmering the sauce over low heat, stirring occasionally.
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7
To make the meatballs, combine the ground beef, egg, green pepper, onion, garlic, bread crumbs, parmesan cheese, fresh basil and salt and pepper in a large bowl.
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8
Use your hands to combine all the ingredients, being careful to not overwork the meat.
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9
Form the meat into balls, about 3 tablespoons of meat in each ball.
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10
Press a small cube of mozzarella into the center of the meatball and form the meat back around the cheese, making sure the meat completely covers the cheese.
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11
In another large saute pan, heat the olive oil over medium heat.
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12
Place the meatballs in the pan and allow them to brown slightly before trying to flip them over.
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13
Cook for about 3 minutes per side.
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14
They dont need to cook all the way through because they will finish cooking in the tomato sauce.
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15
Add them to the sauce and continue cooking on low heat for about 20 minutes.
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16
To make the pesto, add fresh basil, garlic, parmesan cheese, pine nuts and salt and pepper to a food processor.
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17
Slowly drizzle in the olive oil while pulsing.
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18
You can add a tablespoon or 2 of water if you want to thin out the pesto.
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19
To assemble the sliders, cut the dinner rolls in half lengthwise and butter the inside and outside of the roll.
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20
Place the rolls in an oven preheated to 350 degrees F. Cook for about 4 minutes.
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21
Take the rolls out of the oven and place a meatball onto the bottom half of the roll.
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22
Top the meatball with a spoonful of sauce and a slice of provolone cheese.
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23
Lightly sprinkle the top half of the roll with a parmesan cheese to form a cheesy crust.
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24
Put back in the oven for about 4 minutes, keeping the tops of the buns separate from the bottoms.
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25
Once the sliders are out of the oven, top with a spoonful of pesto, place the top on the roll and serve.
