In a large bowl, add the pork through salt and pepper. Mix meatloaf mixture gently. Add more breadcrumbs if the meatball mixture is too moist.
Form meatballs into a size that will work well with the size of your slider buns.
Bake Meatballs until golden brown, 25-30 minutes (turning them over half way through).
Add the meatballs that you are using right away to a saucepan with the tomato sauce. Simmer for 10 minutes to allow the tomato sauce to flavor the meatballs.
Turn the broiler on.
Place rolls on a pan and broil until lightly colored.
Put provolone cheese on the buns and broil until the cheese is melted.
Place the buns on a plate, add a meatball, top with parmesan. Serve with a ramekin of tomato sauce for dipping!
Note: Place the leftover meatballs on a clean cookie sheet in the freezer until frozen individually. Place frozen meatballs in a large ziplock bag. The meatballs will stay good in the freezer up to 2 months.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/11/22/meatball-sliders/