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Ingredients
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Meatballs
Sauce
Assembly & Toppings
Method
Meatballs
Soak crumbs
In a small bowl, combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until milk is mostly absorbed.
Combine meatball mix
In a large bowl, add ground wagyu beef and ground pork. Add the soaked breadcrumbs, egg, grated parmesan, minced garlic, minced shallot, chopped parsley, Dijon mustard, Worcestershire sauce, kosher salt, and freshly ground black pepper. Gently mix with your hands or a spatula until just combined—avoid overworking to keep meatballs tender.
Portion and shape
Using a small scoop or tablespoon, portion mixture into 12 equal portions (about 2 ounces / 55 g each). Roll gently between your palms to form compact balls, about 1.5 inches in diameter.
Sear meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding. Sear 2 minutes per side, rotating to brown evenly (you may need two batches). You are browning for color; they will finish cooking in the sauce. Transfer browned meatballs to a plate.
Sauce
Sweat aromatics
In the same skillet over medium heat, add 1 tablespoon olive oil if needed. Add finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
Deglaze and build sauce
If using, add 2 tablespoons red wine to deglaze the pan, scraping up browned bits. Stir in tomato paste and cook 1 minute. Add tomato passata (or crushed tomatoes), beef or chicken stock, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine and bring to a gentle simmer.
Simmer with meatballs
Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently for 12–15 minutes, or until meatballs reach an internal temperature of 160°F (71°C) and sauce has slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
Assembly & Toppings
Toast buns
While meatballs finish, preheat oven broiler or set oven to 350°F (175°C) for toasting. Brush cut sides of slider buns with melted butter. Arrange on a baking sheet, cut side up, and toast under broiler 1–2 minutes until golden (watch closely) or bake 5–7 minutes at 350°F until lightly browned.
Assemble sliders
Place one meatball on the bottom half of each toasted bun. Spoon a little sauce over each meatball (about 1–2 tablespoons). Top each with a slice of provolone or fontina; if you prefer melted cheese, return assembled sliders briefly to the oven (broil 30–60 seconds or bake at 350°F for 3–5 minutes) until cheese just melts.
Finish and serve
Top each slider with a fresh basil leaf and a few pickled red onions if using. Sprinkle a touch of freshly ground black pepper. Cap with bun tops and serve immediately while warm.