Spicy Meatball Sandwich


  • 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


  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.

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Spicy meatball sandwiches served with lightly roasted zucchini.