Italian Stuffed Pork Meatball Sandwich
Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 4 - 5
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
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
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.
Serves 4 to 5 (about 12 to 15 meatballs)
Try substituting regular breadcrumbs with equal amounts of panko bread crumbs, or any kind of pasta or red sauce available. Serve with sweet potato fries.
Calories: 890 calories
Protein: 62 grams
Fat: 49 grams
Sodium: 1440 milligrams
Cholesterol: 280 milligrams
Saturated Fat: 27 grams
Carbohydrates: 48 grams
Fiber: 4 grams