Post by wilderness on Mar 8, 2022 15:56:44 GMT -5
Italian Stuffed Pork Meatball Sandwich-cooktocook
Serves:4-5
Made these for dinner this evening and I've included my changes. Talk about a super easy meal! The meatballs were melt-in-the-mouth tender and sweet, a tasty and pleasant change from beef meatballs. A keeper for sure. Lori
Ingredients:
1 lb. lean ground pork
2 eggs, whisked
1 tsp. garlic powder
1 tsp. red pepper flakes (I used only 1/4 tsp.)
1 cup breadcrumbs
1 cup small fresh mozzarella balls, about 12-15 (I used mozzarella cheese sticks, each cut into 6 pieces and got a total of 23 meatballs using a smaller cookie scoop)
26 oz. jar pasta sauce (I used more as I found the sauce cooked down)
Salt/Pepper (I used neither as I figured there was enough salt in the sauce and cheese)
Submarine-style-buns (I used bakery hotdog buns)
Directions:
1--Combine whisked eggs, garlic powder and red pepper flakes in a large bowl. Add ground pork and breadcrumbs and mix well.
2--Form mixture into meatballs the size of a golf ball. Insert mozzarella ball/piece of cheese stick into center of each meatball so that the cheese in not visible.
3--Spread pasta sauce on bottom of slow cooker and top with meatballs. Turn slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. After half the cooking time, carefully rotate meatballs to ensure even cooking.
4--To serve, place three meatballs and sauce in submarine bun/hotdog bun. Can sprinkle top with additional mozzarella cheese, shredded, if you desire.
Notes: Although my plans were to make these in the slow cooker on low, I got a late start and decided I'd bake them in the Dutch oven at 300*. I rotated after the first hour and added more sauce as it had gone down quite a bit. Checked on these an hour later and they were done. There were a few meatballs that that "leaked" some cheese while baking, but not many.
Serves:4-5
Made these for dinner this evening and I've included my changes. Talk about a super easy meal! The meatballs were melt-in-the-mouth tender and sweet, a tasty and pleasant change from beef meatballs. A keeper for sure. Lori
Ingredients:
1 lb. lean ground pork
2 eggs, whisked
1 tsp. garlic powder
1 tsp. red pepper flakes (I used only 1/4 tsp.)
1 cup breadcrumbs
1 cup small fresh mozzarella balls, about 12-15 (I used mozzarella cheese sticks, each cut into 6 pieces and got a total of 23 meatballs using a smaller cookie scoop)
26 oz. jar pasta sauce (I used more as I found the sauce cooked down)
Salt/Pepper (I used neither as I figured there was enough salt in the sauce and cheese)
Submarine-style-buns (I used bakery hotdog buns)
Directions:
1--Combine whisked eggs, garlic powder and red pepper flakes in a large bowl. Add ground pork and breadcrumbs and mix well.
2--Form mixture into meatballs the size of a golf ball. Insert mozzarella ball/piece of cheese stick into center of each meatball so that the cheese in not visible.
3--Spread pasta sauce on bottom of slow cooker and top with meatballs. Turn slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. After half the cooking time, carefully rotate meatballs to ensure even cooking.
4--To serve, place three meatballs and sauce in submarine bun/hotdog bun. Can sprinkle top with additional mozzarella cheese, shredded, if you desire.
Notes: Although my plans were to make these in the slow cooker on low, I got a late start and decided I'd bake them in the Dutch oven at 300*. I rotated after the first hour and added more sauce as it had gone down quite a bit. Checked on these an hour later and they were done. There were a few meatballs that that "leaked" some cheese while baking, but not many.
