Meatball Burgers

I got this recipe from Everyday With Rachel Ray magazine. I'll type it as it is in the mag, but of course I will make some changes to it and I'll list those at the end. We love meatballs and meatball subs, but those can be time consuming to make, rounding all the balls, sauteing them, cooking them - ugh. I like that I just form these into four patties and cook 'em. Yea!

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MEATBALL MELTIES

1 1/2 lbs. ground beef, pork, veal mix
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated percorino-romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 tbsp. grated onion
a splash of whole milk
1/2 tbsp. rubbed or ground sage
fresh nutmeg
salt & pepper
extra virgin olive oil
8 deli slices provolone cheese
1 - 15oz. can fire-roasted 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

Heat a large cast-iron skillet or griddle pan over medium-high heat. In a large bowl, combine the meat, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper; mix well. Form 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 & pepper.
Place the burgers on the roll bottoms, them top with the sauce and roll tops.
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Okay, first I could only find meatloaf mix with beef & pork (no veal), and I only bought 1 lb., so I'll use a little less of the breadcrumbs, etc. Also, I (sadly) do not own a cast-iron skillet (I am asking for one for Mother's Day), so I will use my regular skillet. I will also use dried basil instead of fresh for the sauce. I guess I am not making that many changes after all. :) Anyway, I am making these tonight and I am sure they will be awesome!

Happy eating!