Form eight 3-inch patties from the meatball base and cook them in EVOO on a hot griddle or in a cast iron skillet, 4 minutes on each side, or until cooked through.
Sauté some thinly sliced cubanelle peppers or Italian frying peppers and onions in a small skillet until soft. Season with salt and pepper. Turn the meatball patties in the tomato sauce. Serve on slider rolls or cut pieces of good quality sub rolls and top with shredded or sliced provolone and the sautéed peppers and onions.