(makes 32 meatballs)
Place garlic and pine nuts in a food processor. Process to a paste. Scrape down the sides. Add the basil leaves and process until finely chopped. Scrape sides again. Add salt, pepper and olive oil and process until pureed. Add the 2 Tbsp. of Parmesan cheese and lemon juice and process another 10 seconds. Set aside. (Don't clean food processor. It will be used for the tomato sauce.)
Preheat oven to 425°F. Position rack in center of oven. In a small bowl, stir pesto and panko crumbs until well mixed. Let sit for 10 minutes. In a large bowl, combine the ground beef and Italian sausage. Mix well. Add the pesto panko crumbs mixture, the eggs and salt and pepper and mix well. Using a small scoop or tablespoon, divide mixture into 32 portions. Roll into balls and place in a 9"x13" baking dish in a single layer.
Place the tomatoes, wine, salt and pepper in the food processor. Pulse into chunky puree, about six pulses.
Pour puree over meatballs in baking dish. Sprinkle with remaining 1/4 cup Parmesan. Bake for 25 minutes, or until bubbling and golden brown.
Use remaining or leftover meatballs for mini sliders. Simply place on bottom half of slider roll, top with parmesan or mozzarella, add top half of bun and warm in oven or panini grill.