|2 servings||calories per servings 690||protein serving 37 g||carbs per serving 41 g||total fat per serving 41 g|
Meaty and messy, warm and comforting - meatball subs are something that just about everyone can agree on. And what’s not to love? Made with flavorful pastured pork from Frolona Farms, a zesty sauce and plenty of ooey-gooey cheese, it’s simply scrumptious, from the first bite all the way down to the last corner of toasty bun. A salad on the side is a refreshing touch; it’s dressed in an Italian-seasoned vinaigrette to echo the spices in your hearty sandwich.
|Nutrition Facts||/ Per Serving|
|Total Fat||41 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||5 g|
• Heat oven to 425° F.
• In a bowl, combine pork, breadcrumbs, 1 teaspoon Italian spice and 1/4 teaspoon kosher salt.
• Grease a baking sheet with 1 teaspoon olive oil.
• Form about 16 1-inch meatballs.
• Arrange on baking sheet, leaving space between each.
• Bake in oven, turning once, until meatballs are browned and cooked through, about 20 minutes.
MISE EN PLACE
• Peel and mince garlic.
• Slice mozzarella.
• Pick basil. Cut or tear leaves into bite-size pieces.
• Split buns (do not cut all the way through).
• Place a small saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add garlic. Cook, stirring, until fragrant, about 1 minute.
• Stir in tomato sauce, 1 teaspoon Italian spice and 1/4 teaspoon kosher salt.
• When sauce simmers, taste and adjust seasoning as desired. Keep warm over low heat.
Fold in meatballs and basil.
• On a baking sheet, fill buns with meatballs and sauce.
• Top with mozzarella and Parmesan.
• Bake in oven until cheese melts, 6-8 minutes.
While subs bake:
• In a large bowl, whisk together remaining Italian spice, vinegar, sugar, 1/4 teaspoon kosher salt and 2 tablespoons olive oil.
• Toss in salad greens.
Serve subs with salad, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...