– 1 lb ground pork Provides the juicy, flavorful base for the meatballs

– 3 oz nduja sausage Adds a spicy, smoky depth unique to this recipe

– 1 cup breadcrumbs Helps bind the meatballs and adds texture

– 1 egg Acts as a binder to hold the meatballs together

– 1/4 cup grated Parmesan cheese Enhances the savory taste

– 2 cloves garlic, minced Gives aromatic intensity

– Salt and pepper to taste Balances and highlights flavors

– Ground pork Reinforces the base, ensuring you have enough for 12 meatballs

– Nduja (spicy spreadable Italian pork sausage) Core for that bold flavor

– Panko breadcrumbs Specified in the directions for added texture

– Grated onion Adds moisture and depth

– Chopped parsley For fresh herbal notes

– Black pepper To season properly

– Minced garlic Extra for more aroma

– Large egg Essential binder

– Marinara sauce For saucing the meatballs

– Arugula Key for the pesto

– Grated parmesan cheese Used in pesto too

– Toasted walnuts Adds crunch to pesto

– Olive oil For blending and sautéing

– Small red bell pepper, thinly sliced For sautéed toppings

– Small red onion, thinly sliced Complements the peppers

– Dinner rolls As the base for sliders

– Fontina cheese, sliced For melting on top

– Melted butter To brush on rolls

– Dried basil Part of the seasoning mix

– Dried oregano For extra herb flavor

– Dried parsley In the seasoning

– Garlic powder To finish the tops