HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFirecracker Pork Patty Subs
Firecracker Pork Patty Subs

Firecracker Pork Patty Subs

with Ponzu Cucumbers & Sweet Potato Wedges

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You’ve got your classic meatball sub ’n side (marinara, mozz, fries). But how about flipping that script with pork, scallion, ginger, soy meatballs, sharing sub space with crisp ponzu-marinated cukes for bright crunch, and coated with our hall-of-fame firecracker sauce: a creamy, spicy, sweet, and savory number sure to make your taste buds explode! Then, wait for it… a crispy pile of what? Yes! Roasted sweet potatoes (AKA more things to dip in sauce).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 unit

Mini Cucumber

2 unit


1 thumb


2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 tablespoon



1.5 tablespoon

Sour Cream


2 teaspoon


12 milliliters

Ponzu Sauce

(ContainsSoy, Wheat, Fish)

1 teaspoon


10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs


2 unit

Demi Baguette

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories960 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate101 g
Sugar21 g
Dietary Fiber7 g
Protein35 g
Cholesterol115 mg
Sodium2580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Bowl
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potatoes into ½-inch-thick wedges. Thinly slice cucumber on a diagonal. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.


• Toss sweet potatoes on a foil-lined baking sheet with a drizzle of oil, half the soy sauce (you’ll use the rest in Step 4), and pepper. • Roast on top rack until browned and tender, 20-25 minutes.


• Meanwhile, in a large bowl, combine mayonnaise, sour cream, honey, half the ponzu, and Sriracha to taste. Set sauce aside. • In a medium bowl, combine cucumber, remaining ponzu, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper.


• In a second large bowl, combine pork*, panko, scallion whites, ginger, remaining soy sauce, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 8 1-inch meatballs (16 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking.


• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to make ½-inch-thick patties. (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side. • Carefully add patties to bowl with sauce; toss to coat.


• Halve baguettes lengthwise, stopping before you get all the way through. Toast until golden. • Divide toasted baguettes and sweet potato wedges between plates. Fill baguettes with patties; top with as much sauce and cucumber as you like. Sprinkle with scallion greens and close sandwiches. Serve with any remaining cucumber on the side and any remaining sauce for dipping.

Ground Pork is fully cooked when internal temperature reaches 160°.