Ingredients

• Meatballs
• 1 lb ground pork shoulder/butt
• 1 tablespoon salt
• 1/4 cup jarred pickled jalapeños, minced
• 1 large egg
• 2 slices fresh gluten-free white bread or cornbread, cut into small pieces
• 1 tablespoon olive oil
• Sauce
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1/2 lb ground pork shoulder/butt
• 1 tsp chilli flakes
• 1 tsp kosher salt or to taste
• 1 tbs tomato paste*
• 1 28-oz can whole plum tomatoes*
• (*You can also substitute the tomato paste and tomatoes with a jar of your favorite marinara sauce.)
• 6 gluten-free hamburger buns/rolls, sliced in half
• 6 thick slices Mozzarella cheese

Instructions

1. Preheat the oven to 400 degrees.
2. For the meatballs, combine the pork, salt, pickled jalapeños, eggs and bread in a large bowl. Scoop approximately 24 meatballs onto a baking sheet greased with the olive oil and bake for 17 minutes. For the sauce, heat the oil in a pan and add the onion, pork and chili flakes and cook for 15 minutes. Add the tomato paste and tomatoes with their liquid (or a jar of marinara sauce) and cook for an additional 30 minutes, crushing the tomatoes as the sauce cooks.
3. For each serving, toast a gluten-free hamburger bun/roll, cut side up, under the broiler until golden brown, then ladle sauce over each half of the roll. Place a thick slice of mozzarella on the top half of the roll, and crush a meatball between a set of tongs and place it on the bottom half of the roll. Repeat with a second meatball. (You want 2 crushed meatballs per sandwich.) Melt the cheese under the broiler and serve.