If you’re looking for a fast and easy meal to make during the busy work week, you should definitely give this recipe a try. It is SO good and filling. Very flavorful and super quick to make. It took me only 10 minutes to prep and another 10 minutes to cook and assemble. Dinner was on the table in less than 30 minutes! Lovely :) Oh and not to mention, Jason & I were only able to eat 1 sub each, so that left enough meat to make 2 subs for lunch the next day!
For the meat:
- 1 lb. of ground pork
- 1 1/2 tsp. paprika
- 3/4 tsp. cayenne pepper
- 1 tsp. dried thyme
- 3/4 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. black pepper
For the sauce:
- 1/2 cup of mayo (light mayo is okay too)
- 1 1/2 tbsp. dijon mustard
- 3 slices of dill pickles, chopped finely (I used 3 slices of the long sandwich stuffer kind)
For the sandwich:
- Sub rolls (I was able to get 4 subs out of this 1 batch)
- In a small bowl, combine all the ingredients for the sauce. Set aside in fridge until ready to use.
- In a large bowl, combine all the ingredients for the meat portion of the sandwich.
- Use your hands to combine the ground pork and seasoning.
- Make little meatballs (I’m not going to specify size here because it really depends how big or small you want your meatballs to be) and set them on a plate.
- In a skillet, pour in some olive oil and wait for the pan to heat up.
- As soon as the oil glistens, put about 5 meatballs in the skillet. You don’t want to overcrowd the meatballs — it’ll bring down the temperature of the skillet and you might not get a good sear/crust on it.
- Cook the meatballs thoroughly for about 7-8 minutes depending on how big your meatballs are.
- Set the meatballs aside and start your assembly line.
- If your sub rolls aren’t pre-sliced, take a serrated knife and cut the sub roll down the middle.
- Get your sauce and generously smear it on one side of the roll.
- Then assemble your tomato and lettuce (this is optional) on top and then on the other half of the roll, place your meatballs one after another. I was only able to fit 3 in a row, which is plenty.
- Serve and enjoy!
Tip: I brought the remaining sauce to the table as we loved the sauce with every bite & since it’s mayo-based, it cuts part of the spice out if you find the sandwiches to be too spicy. You can always tailor this recipe to your own spice level and taste.
Give this sub a try and I bet this will be a reoccurring menu item! :)
Adapted from: Annie’s Eats