Drink: High Tea Meatball Sliders

Ingredients

1 tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15-ounce can tomato sauce
Kosher salt

Instructions

For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and pepper flakes and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Add the tomato sauce, 1/4 cup water and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 5 minutes. Set aside.
For the meatballs: Prepare a grill for medium-high heat. Oil a veggie grill basket.
Put the breadcrumbs in a medium mixing bowl and drizzle the milk on top; let stand until softened, about 5 minutes. Add the beef, pork, veal, shallot, garlic, Parmesan, a pinch of salt, a few grinds of pepper and the egg. Mix thoroughly by hand. Then lightly moisten your hands and form the mixture into 24 meatballs about the size of a rounded tablespoon. Place the meatballs in the prepared grill basket.
Transfer the basket to the grill, and grill until the meatballs are golden brown on the bottom, 5 to 6 minutes. Turn the meatballs over and grill until golden on the reverse side, 4 minutes more. Continue grilling, rotating the meatballs, until golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, about another 3 minutes.
For the sliders: Rewarm the sauce if necessary and add the meatballs to the skillet, tossing gently to coat in sauce.
Build the sliders on the rolls, starting with a meatball, followed by a little sauce, a sprinkle of Parmesan and a basil leaf.