Mini Meatball Sandwiches for Parties

Ingredients:

• 220 g of ground beef
• 220 g of minced pork
• 1 large egg
• 1/4 cup panko breadcrumbs
• 2 tbsp. l. purchased pesto
• 1 teaspoon coarse salt
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp freshly ground black pepper
• 1/4 tbsp. grated parmesan
• 2 tbsp. l. olive oil
• 24 mini potato buns (stuck together)
• 1 tbsp. marinara sauce
• 1/4 cup torn fresh basil
• 8 thick slices spicy provolone
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic salt

Preparation:

1. Preheat oven to 175°C and line a small baking sheet with parchment paper.
2. Place the ground beef and pork in a bowl. Add the egg, breadcrumbs, pesto, salt, garlic powder, onion powder, black pepper, and half of the grated Parmesan cheese. Gently stir to evenly distribute the ingredients. Divide the meat mixture into 24 pieces (each a little less than 1.5 tablespoons). Form them into meatballs using your hands.
3. Place a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering. Carefully add the meatballs to the skillet and fry until crisp, 3-4 minutes per side. Remove the meatballs from the skillet and drain any remaining oil.
4. Cut the potato buns in half horizontally, keeping them together. Place the bottom buns on the prepared baking sheet and spread 1/2 cup of marinara sauce on top. Arrange the meatballs on top of the sauce, making sure each one rests on a separate bun. Drizzle the remaining marinara sauce over the meatballs. Sprinkle with basil. Evenly spread the sliced ​​provolone cheese over the meatballs. Top the cheese with the top half of the buns.
5. Mix melted butter with garlic salt. Generously butter the buns and sprinkle evenly with the remaining Parmesan.
6. Bake until the provolone cheese is melted and the buns are golden brown, about 15 minutes. Divide the buns into portions and serve immediately.