In a large mixing bowl, combine the ground beef, garlic, breadcrumbs, seasoning, salt, and pepper. Use clean or gloved hands and gently mix to combine.

Crack the egg into the meat mixture. Add the ricotta and parmesan. Again, using your hands, gently mix this all together to combine.

Divide the meat mixture into 8 equal portions. Roll each portion into a meatball and place them on a sheet pan to rest for a few minutes.

Preheat your oven to 400°F.

In a large and deep oven-proof skillet or Dutch oven over medium heat, warm 1 tablespoon of olive oil. Add the meatballs to the skillet and cook until browned on all sides, rotating often.

Pour the tomato sauce all around the browned meatballs. Transfer the skillet or pot to the preheated oven. Simmer the meatballs for 10 minutes. Turn them over and continue to simmer until cooked through, approximately 10 minutes longer. Check the meatballs with a digital meat thermometer. You are looking for an internal temperature of 160°F.

Transfer the cooked meatballs to your stovetop to rest. Turn the oven on to broil. Make sure the top rack is about 6 to 8 inches below the broiler element.

Slice the slider buns in half and place them on a sheet pan, inside facing up. Brush them with the remaining tablespoon of olive oil. Place the buns under the broiler for just a few seconds until golden brown and toasted.

Remove the top halves of the buns from the sheet pan. Using a slotted spoon, place a meatball on each of the roll bottoms. Put a slice of mozzarella on top of each meatball. Return the pan to the oven and broil just until the cheese melts, a few seconds.

Transfer the buns with the meatballs to a platter. Spoon a small amount of sauce on top of each meatball. Place the bun tops on the sliders and serve immediately with plenty of napkins.

Save the remaining sauce for another meal. It is perfect for pasta.