Rachael Ray's Meatball Melties

1 1/2 pounds ground beef, pork and veal mix ( I used beef and veal)


2/3 cup breadcrumbs

1/3 cup finely chopped flat-leaf parsley

1/3 cup grated Pecorino Romano cheese

1 egg, lightly beaten

2 large cloves garlic, finely chopped

3 tablespoons grated onion

A splash whole milk

1/2 tablespoon rubbed or ground sage ( I used fresh)

Fresh nutmeg

Salt and pepper

EVOO – Extra Virgin Olive Oil, for generous drizzling

8 deli slices mild or sharp provolone cheese ( I used cheddar)

1 15-ounce can fire-roasted diced tomatoes

A few leaves fresh basil, torn

A pinch dried oregano or marjoram

4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

Preparation

Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, Pecorino Romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges for even cooking).

Drizzle the burgers all over with a liberal amount of EVOO. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.

While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.

Place the burgers on the roll bottom, then top with the sauce and roll tops.