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Firecracker Pork Patty Subs
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Firecracker Pork Patty Subs

Firecracker Pork Patty Subs

with Ponzu Cucumbers & Sweet Potato Wedges

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


serving amount

2 unit

Sweet Potatoes

1 unit

Mini Cucumber

2 unit


1 thumb


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 tablespoon


(Contains Eggs)

1.5 tablespoon

Sour Cream

(Contains Milk)

2 teaspoon


12 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 teaspoon


10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 unit


(Contains Soy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon





Nutrition Values

/ 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.


Aluminum Foil
Baking Sheet
Large Bowl
Medium Bowl
Large Pan



• 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.

Roast Sweet Potatoes

• 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.

Make Sauce & Prep Cukes

• 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.

Form Meatballs

• 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.

Cook Patties

• 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.

Finish & Serve

• 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°.