For a quick lunch, make the meatballs and sauce ahead of time and reheat together before sandwiching to serve.
- Portion size 6 servings
- Credits : Canadian Living Magazine: February 2012
MethodMeatballs: In bowl, combine egg, cheese, mustard, fennel seeds, basil, salt and pepper; mix in pork. Roll by heaping 1 tbsp into 30 balls.
In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary and turning once, until golden brown, 3 to 4 minutes. Transfer to parchment paper–lined baking sheet; bake in 425°F (220°C) oven until digital rapid read thermometer inserted into several reads 160°F (71°C), about 5 minutes.
Drain oil from skillet. Sauté garlic, red and green peppers, onion and plum tomatoes until softened, about 3 minutes. Add vinegar; cook until reduced by half, about 3 minutes. Add strained tomatoes and water; simmer until slightly thickened, 3 to 5 minutes. Add sugar, salt and pepper.
Cut out 1-inch (2.5 cm) wide V shape along tops of rolls; hollow out rolls, leaving 1/2-inch (1 cm) thick walls.
Fill each roll with 1/4 cup of the vegetable mixture; stuff each with 5 meatballs. Top with remaining vegetable mixture, and hot peppers (if using). Lay 3 pieces of provolone cheese on each; sprinkle with Parmesan cheese (if using). Broil until cheese is bubbly, about 1 minute.
Nutritional facts Per serving: about
- Sodium 1268 mg
- Protein 34 g
- Calories 569.0
- Total fat 34 g
- Potassium 556 mg
- Cholesterol 115 mg
- Saturated fat 14 g
- Total carbohydrate 31 g
- Iron 26.0
- Folate 28.0
- Calcium 46.0
- Vitamin A 25.0
- Vitamin C 88.0