Start by making the meatballs. First step is crushing the crackers. Place the crackers in a folded tea towel, or a resealable bag and bash with the back of a wooden spoon (or if you're feeling frustrated use your fist).
In a large bowl, stir together the crackers, mustard, rosemary, oregano and the meat, until everything is combined. Crack the egg in and mix everything together with your hands.
Now, to divide the meat into meatballs, start by dividing the meat into 4 equal parts. Divide those into 8 equal parts and so on. You will end up with 24 portions of meat. Roll the balls between your hands and place the balls on a parchment paper lined baking sheet. Once all the meatballs are rolled, place the sheet into the fridge while you start the marinara sauce.
For the sauce, add the oil to a large sauté pan and warm over medium high heat. Stir in the shallot and garlic. Sauté until the shallot is soft and translucent...about 8 minutes.
Pour in the can of crushed tomatoes and tomato paste. Stir in the basil and salt and pepper. Once the sauce begins to bubble, stir in the vinegar. Let the sauce simmer over medium low heat while you brown the meatballs.
Back to the meatballs. Remove the meatballs from the fridge. Heat 2 tbsp of olive oil over medium high heat. Place the meatballs into the heated pan and brown on all sides. Keep the meatballs in a single layer in the pan, so you have more control and more contact with the surface for browning.
As the meatballs become browned, transfer the meatballs to the pan of sauce. Coat in the sauce and continue to cook the meatballs all the way through...approximately 10 minutes.
Once all the meatballs in the sauce and are cooked through, it’s time to build the sliders. Turn on the broiler and line a baking sheet with foil (for easy clean up). Place open slider buns on baking sheet. Spread about a tbsp of sauce one side of each bun. Place a meatball on each bun. Sprinkle with the grated cheese.
Place meatball sliders under the broiler…don’t walk away. It will only take a few moments for the cheese to melt and the buns to toast. Remove from the oven and serve.
Nutrition Info is to be used as a rough guide only. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.