Friday, July 8, 2011

Pork Po'Boys

I'm always looking for meatball recipes because I think they make for a hearty meal.  I saw this recipe, but cannot eat red spices (paprika, cayenne pepper) so I decided to modify the recipe to something that I could eat.

Pork Po'Boys
adapted from Annie's Eats

For the meatballs:
1 1/2 lbs. ground pork
1 1/4 tsp. dried thyme
3/4 tsp. garlic powder
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 egg
1 handful of breadcrumbs

For the sauce:
1/2 cup light mayonnaise
3 tbsp. Dijon mustard
1 medium kosher dill pickles, finely chopped
1/2 small shallot, minced

For the sandwiches:
4 (8-inch) soft baguettes, split (or hoagie rolls)
Red Leaf Lettuce
2 tomatoes, thinly sliced
1/4 red onion
4 slices provolone cheese

In a large bowl combine the ground pork and all of the spices for the meatballs.  Mix thoroughly using your hands until the mixture is well combined.  Form the pork into golf-ball sized meatballs.  Preheat oil in a skillet and place the meatballs in once your pan is hot.  Turning the meatballs once, about 12 minutes total, until cooked through.

Meanwhile, in a small bowl combine the ingredients for the sauce.  Season with salt and pepper.  Mix well and spread the sauce onto the split baguettes.

Place meatballs on each baguette and top with lettuce, tomato and slices of onion.  Close the sandwiches and serve.

I followed Annie's recipe for the sauce, but the pickle taste was extremely overwhelming.  The meatballs were great, they had great texture, and they weren't dried out.  The sandwich was great, although a little messy.  The next day when I ate it for lunch, I added the cheese, which added another flavor element to the sandwich.  It was great, and my husband loved it too.

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