Pork Barbecue Meatball Sandwiches
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 640
- Total Fat
- 33
- Saturated Fat
- 12
- Carbohydrates
- 55
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 29
- Cholesterol
- 105
- Sodium
- 731
- Total: 35 min
- Active: 20 min
Ingredients
Four 7-inch-long soft hero rolls
1/2 cup milk
1 1/4 pounds ground pork
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 teaspoons Dijon mustard
1/2 teaspoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
1/2 cup barbecue sauce
1/3 cup cherry preserves
1 to 2 tablespoons chopped pickled jalapeños plus1 to 2 tablespoons pickled jalapeño brine
2 cups baby arugula
Directions
- Adjust an oven rack to the top position and preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil.
- Trim the ends of the hero rolls by about 1-inch. Pulse the ends in a food processor to make soft bread crumbs. Soak 3/4 cup of the bread crumbs in the milk in a large bowl (save any extra crumbs for another use), about 5 minutes. Gently mix the pork with the soaked bread crumbs, parsley, 2 teaspoons mustard, five-spice, 1 teaspoon salt and a few grinds of pepper. Form into 16 meatballs, each about 1 1/2--inches in diameter.
- Arrange the meatballs at least 1-inch apart on the prepared baking sheet. Bake until fully cooked through, about 20 minutes. Turn the oven to broil and cook until the meatballs are nicely browned, 3 to 5 minutes.
- Combine the barbecue sauce, cherry preserves, jalapeños, jalapeño brine, the remaining 1 teaspoon mustard and 1/2 cup water in a large skillet over medium heat. Simmer until slightly thickened, about 10 minutes. Add the cooked meatballs to the sauce and toss to coat.
- Split the hero rolls. Put some meatballs in each, drizzle with extra sauce, and top with baby arugula.