Pork Meatball Sandwich
This recipe takes about 45 minutes start to finish (meatballs can be made ahead of time), and makes 2 sandwiches.
Preheat oven to 350° F.
- 8 ounces ground pork
- 1 teaspoon shallot (diced)
- 1/4 teaspoon garlic (diced)
- 2 tablespoons bell pepper (diced)
- 1/2 teaspoon salt
- a dash of pepper
- 1/4 teaspoon cumin
- 1 tablespoon breadcrumbs
- 2 tablespoons Wet Wizard apple jalapeño barbeque sauce
- 2 hoagie style rolls
- 1/4 cup Wet Wizard apple jalapeño barbeque sauce
- fresh cilantro
Dice garlic, bell pepper, and shallot. Saute until peppers begin to soften and shallots are somewhat translucent.
Combine the sauteed mix with the ground pork, breadcrumbs, cumin, salt, pepper, and 2 tablespoons of barbeque sauce.
Mix thoroughly and form into 6 equal sized meatballs. Place in 350° F oven and cook for 20-24 minutes, or until the internal temperature of the meatballs reaches 160° F.
Remove from oven and allow to rest for a couple of minutes. Once the meatballs have cooled enough to handle slice them in half.
Cut your hoagie roll along the long edge about 3/4 of the way through.
Put the halved meatballs into the hoagie rolls, 3 per roll. Cover with barbeque sauce, about 2 tablespoons per sandwich, but can be adjusted for preferred sloppiness and spice. Return to oven for 5-8 minutes, depending on how toasted you like your hoagie.
(if you made the meatballs ahead of time and they are not going into the sandwich warm you may need to reheat them separately before building your sandwich)
Remove from oven and let cool for a minute or two. Top with fresh cilantro and enjoy!