This fun dish is two recipes in one: delicious, easy meatballs and a slow-simmered tangy tomato sauce.
slow cooker; stir in 2 tsp.
salt and 1/2 tsp.
Credit: Hector Sanchez; Styling: Caroline M. Cunningham
Cover and cook on LOW 8 hours.
Meanwhile, place ground chuck and ground pork in a large bowl.
Add next 6 ingredients and remaining 1 Tbsp.
salt and 1/2 tsp.
pepper; mix gently just until blended.
Gently shape mixture into 24 meatballs.
(Do not pack.)
Let meatballs stand at room temperature 20 minutes.
Carefully submerge meatballs in tomato mixture in slow cooker.
Cover and cook on HIGH 1 hour or until meatballs are done, stirring after 30 minutes.
Preheat broiler with oven rack 7 inches from heat.
Arrange bottom halves of 12 buns in a single layer on each of 2 baking sheets.
Place 1 meatball on each bun; top with sauce and 1 halved provolone cheese slice.
Repeat with remaining buns, meatballs, and cheese.
Broil sliders, 1 baking sheet at a time, 2 to 3 minutes or until cheese melts.
Top with top halves of buns.
