1

In a medium bowl, combine the breadcrumbs with the milk and mix with a spatula and let it sit for ten minutes to absorb.

2

In a large bowl, add the whisked egg, parmesan, parsley, garlic, chili flakes, salt, pepper and oregano. Mix to combine and then stir in the breadcrumb mixture.

3

Add the ground beef and mix gently with your hands until just combined, do not overwork.

4

Turn the oven to broil.

5

Use a cookie scoop to portion out the meatballs, weighing 2 oz per ball and place on a baking sheet. Continue until all meatballs are done. Spray lightly with the avocado oil.

6

Transfer to the oven and broil for six to seven minutes, until lightly browned on top.

7

Meanwhile, heat a large dutch oven, or skillet over medium and pour in the sauce. Bring to a low simmer.

8

Once the meatballs are done, transfer them to the sauce and cover with a lid. Let them simmer and cook for nine to ten minutes, until cooked through.

9

Add some sauce to the bottom slider bun followed by the meatball and the cheese. Close the slider. Place one slice of the kalamata onto the toothpick and insert into the top bun. Serve and enjoy!