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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Chopped Salad Sub Sandwich

Chopped Salad Sub Sandwich

by | Jun 11, 2015 | Recipes

Chopped Salad Sub Sandwich

These open-faced sandwiches are perfect for picnics and other casual celebrations.
Ingredients
  • 2 TBSPS. WHITE WINE VINEGAR
  • ½ TSP. DIJON MUSTARD
  • ⅛ TSP. SALT
  • BLACK PEPPER, DASH, TO TASTE
  • 2 TBSPS. OLIVE OIL
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, DRAINED
  • 3 CUPS CHOPPED ROMAINE LETTUCE
  • 1 CUP CHOPPED TURKEY SALAMI
  • 4 OZ. REDUCED FAT PROVOLONE CHEESE, CUT INTO ½-INCH CUBES
  • 4½INCHSLICES ITALIAN BREAD [OR FRENCH BREAD], TOASTED
  • ¼ CUP CRUMBLED BLUE CHEESE
 
Instructions
  1. COMBINE VINEGAR, MUSTARD, SALT AND PEPPER IN A SMALL BOWL. WHISK IN OIL; SET ASIDE.
  2. COMBINE TOMATOES, ROMAINE, SALAMI AND CHEESE IN A LARGE BOWL. ADD DRESSING; TOSS TO COAT.
  3. TOP EACH BREAD SLICE WITH ABOUT 1 CUP OF TOMATO MIXTURE. SPRINKLE WITH BLUE CHEESE.
  4. – SEE MORE AT: HTTP://WWW.DELMONTE.COM/RECIPES/SPRING-AND-SUMMER-CELEBRATIONS/CHOPPED-SALAD-SUB-SANDWICH/INDEX.HTML#STHASH.2FYUHZDT.DPUF
 
 
 
 
 
 
 
 
 


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