Pork Meatball Melt Sandwiches
on Ciabatta Buns with Lemony Zucchini
Raise your hand if sandwiches take you to your happy place… we thought so. If you want a one-way ticket to handheld bliss, look no further than these piping-hot melts on ciabatta. They’re filled with pork meatballs, a hearty tomato sauce, and a good handful mozzarella—in other words, everything you need to rival the best sub shops. And just in case you’re still craving more, there’s sautéed zucchini for the veg.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ unit
Yellow Onion
4 clove
Garlic
20 ounce
Ground Pork
1 cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Tuscan Heat Spice
13.76 ounce
Crushed Tomatoes
1 unit
Lemon
2 unit
Zucchini
4 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
8 teaspoon
Olive Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Line a baking sheet with aluminum foil and sprinkle with a drizzle of olive oil. Halve and peel onion; finely chop one half (save the other for another use). Mince garlic.
In a medium bowl, mix together pork, panko, ¼ cup onion, half the garlic, half the Tuscan heat spice, and a few large pinches of salt and pepper. Divide into 16 pieces and shape each into a meatball. Place on foil-lined baking sheet. Bake in oven until cooked through, 18-20 minutes.
Meanwhile, heat a drizzle of olive oil in a small pan over medium heat. Add remaining onion and cook until starting to soften, 3 minutes. Toss in remaining garlic and Tuscan heat spice and cook until fragrant, 1 minute more.
Stir tomatoes, 1 tsp sugar, and a large pinch of salt and pepper into pan. Bring to a simmer and let bubble until thickened, 3-4 minutes. Meanwhile, zest 1 tsp zest from lemon, then halve and squeeze 1 TBSP juice into a small bowl. Halve zucchini lengthwise, then slice crosswise into ¼-inch-thick half-moons. Remove pan from heat once sauce thickens and stir in 1 TBSP butter.
Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add zucchini and a pinch of salt and pepper. Cook, tossing, until softened, about 5 minutes. Toss in reserved lemon juice and zest. Set aside off heat. Remove meatballs from sheet once baked and heat broiler to high. Cut meatballs in half. Split ciabattas in half and sprinkle cut sides with a drizzle of olive oil each. Arrange bottom halves cut side up on same baking sheet.
Spread a little sauce on each ciabatta bottom. Arrange meatballs on top (serve any extras on the side if they don’t all fit). Spoon over remaining sauce and sprinkle with mozzarella. Top with remaining ciabatta halves and place under broiler. Broil until mozzarella melts, 2-3 minutes. Divide between plates and serve with zucchini.
