Meatball Melties - cooking recipe

Ingredients

1 1/2 lbs ground beef, pork and veal mix (I use all ground beef)
2/3 cup breadcrumbs
1/3 cup flat leaf parsley, finely chopped
1/3 cup pecorino romano cheese, grated
1 egg, lightly beaten
2 large garlic cloves, finely chopped
3 tablespoons onions, grated
1 -2 tablespoon milk
1/2 tablespoon rubbed sage or 1/2 tablespoon ground sage
fresh nutmeg
salt
pepper
extra virgin olive oil, for generous drizzling
8 deli slices mild provolone cheese or 8 sharp provolone cheese
1 (15 ounce) can fire-roasted diced tomatoes
2 fresh basil leaves, torn
1/2 teaspoon dried oregano or 1/2 teaspoon marjoram
4 ciabatta rolls (or fresh Italian rolls)

Preparation

Heat a large 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 olive oil.
Place in the hot skillet and cook, turning once, for about 10-15 minutes.
Top each burger with 2 slices of provolone and tent with foil to melt.
While the burgers are cooking, in a medium saucepan, heat the tomatoes.
Stir in the basil and oregano; season with salt and pepper.
Place the burgers on the roll bottoms; then top with the sauce and roll tops.