Italian Stuffed Pork Meatball Sandwich

Italian Stuffed Pork Meatball Sandwich

by | Oct 12, 2016 | Recipes

Italian Stuffed Pork Meatball Sandwich

ITALIAN STUFFED PORK MEATBALL SANDWICH

Slow cook these pork meatball in tomato sauce. You’ll love the mozzarella surprise in the middle.  Great for kids’ dinner or a football fun party!  Courtesy of Pork Be Inspired.

Serves 4 to 5 (about 12 to 15 meatballs)

 INGREDIENTS
  • 1 POUND GROUND PORK, LEAN
  • 2 EGGS, WHISKED
  • 1 TEASPOON GARLIC POWDER
  • 1 TEASPOON RED PEPPER FLAKES
  • 1 CUP BREAD CRUMBS
  • 1 CUP FRESH MOZZARELLA BALLS, ABOUT 12 TO 15 OF SMALL SIZE
  • 1 28-OUNCE JAR TOMATO SAUCE
  • KOSHER SALT AND FRESHLY CRACKED BLACK PEPPER
  • SUBMARINE-STYLE BUNS

INSTRUCTIONS

In a large bowl combine the whisked eggs, garlic powder and red pepper flakes. Add the ground pork and breadcrumbs and mix together until evenly combined.

Form the ground pork mixture into small meatballs, each the size of a golf ball.

Insert a mozzarella ball in the center of each meatball, taking care to re-form the meatball around the cheese once it’s been added. (The cheese should not be visible.)

Place the tomato sauce in the bottom of a slow cooker and add the meatballs on top.

Turn the slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. Carefully rotate the meatballs after half the cooking time to make sure they cook evenly.

To serve, place three meatballs plus sauce in a submarine bun.

 


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Crimini & Pork Meatballs with Chipotle Tomato Sauce

Crimini & Pork Meatballs with Chipotle Tomato Sauce

by | Sep 22, 2014 | Recipes

Crimini & Pork Meatballs with Chipotle Tomato Sauce

Serves: 10
 
Recipe from Mushroom Info This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies. – See more at: Crimini and Pork Albondigas (Meatballs)
Ingredients
  • MEATBALLS
  • 1 TABLESPOON VEGETABLE OIL
  • 1 ½ POUNDS WHOLE CRIMINI MUSHROOMS, QUARTERED
  • 1 CUP WHITE ONION,
  • SMALL DICE ½ CUP ROASTED POBLANO PEPPERS
  • SMALL DICE 1 POUND RAW PORK
  • 3 TABLESPOONS LAWRY’S SALT FREE MEXICAN SEASONING
  • ½ TEASPOON MCCORMICK CULINARY COARSE MEDITERRANEAN SEA SALT
  • 1 OZ. THINLY SLICED GREEN ONION
  • 1 ½ CUPS PANKO BREAD CRUMBS
  • 2 LARGE EGGS
  • CHIPOTLE TOMATO SAUCE
  • 1 TABLESPOON VEGETABLE OIL
  • ½ CUP WHITE ONION, MINCED
  • ½ POBLANO PEPPERS, MINCED
  • 1 TABLESPOON LAWRY’S SALT FREE MEXICAN SEASONING
  • ½ TEASPOON MCCORMICK CULINARY CHIPOTLE PEPPER
  • 2 CUPS CHICKEN STOCK, UNSALTED
  • 3 CUPS TOMATO SAUCE, NO SALT ADDED
  • 1 CUP CRUSHED TOMATOES
  • 2 TEASPOONS LAWRY’S SALT FREE LEMON PEPPER
  • 1 TEASPOON SUGAR
  • ¼ CUP RED WINE VINEGAR
  • 1 TABLESPOON FRESH CILANTRO, ROUGHLY CHOPPED
 
Instructions
  1. TO MAKE THE SAUCE: HEAT OIL IN A POT. SAUTE ONION AND PEPPER UNTIL ONION BEGINS TO CARAMELIZE. ADD SEASONING AND STIR UNTIL FRAGRANT. STIR IN CHICKEN STOCK, TOMATO SAUCE AND CRUSHED TOMATOES. USE A HAND BLENDER TO BLEND MIXTURE UNTIL SMOOTH. STIR IN LEMON-PEPPER, SUGAR, VINEGAR AND CILANTRO. TASTE AND ADJUST SEASONINGS AS NEEDED, AND REFRIGERATE OR WARM ON LOW HEAT UNTIL NEEDED. TO MAKE THE MEATBALLS: PREHEAT A CONVECTION OVEN TO 350°F. HEAT OIL IN SAUTÉ PAN AND COOK MUSHROOMS UNTIL BROWNED, APPROXIMATELY 6-8 MINUTES. REMOVE MUSHROOMS FROM PAN. ADD ONIONS AND COOK UNTIL LIGHTLY CARAMELIZED, APPROXIMATELY 6-8 MINUTES. COMBINE MUSHROOMS, ONIONS AND ROASTED PEPPERS IN A FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS FINELY MINCED. ALLOW MIXTURE TO COMPLETELY COOL IN FRIDGE. COMBINE COOLED VEGETABLE MIXTURE WITH PORK, SEASONING, SALT, PANKO CRUMBS AND EGGS. MIX WELL TO EVENLY COMBINE. SCOOP OUT 30 MEAT BALLS AND ROUND BY HAND. PLACE MEATBALLS ON A SHEET PAN LINED WITH PARCHMENT PAPER. BAKE MEATBALLS FOR 15 MINUTES OR UNTIL AN INTERNAL TEMPERATURE OF 155°F IS REACHED. REMOVE FROM OVEN AND COMBINE WITH CHIPOTLE TOMATO SAUCE.


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