Pork Meatball Melt Sandwiches
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Pork Meatball Melt Sandwiches

Pork Meatball Melt Sandwiches

on Ciabatta Buns with Lemony Zucchini

Raise your hand if sandwiches take you to your happy place… we thought so. If you want a one-way ticket to handheld bliss, look no further than these piping-hot melts on ciabatta. They’re filled with pork meatballs, a hearty tomato sauce, and a good handful mozzarella—in other words, everything you need to rival the best sub shops. And just in case you’re still craving more, there’s sautéed zucchini for the veg.


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

Total Time35 minutes


/ serving 4 people

½ unit

Yellow Onion

4 clove


20 ounce

Ground Pork

1 cup

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon

Tuscan Heat Spice

13.76 ounce

Crushed Tomatoes

1 unit


2 unit


4 unit

Ciabatta Bread

(Contains Soy, Wheat)

1 cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery

8 teaspoon

Olive Oil

1 teaspoon


1 tablespoon


(Contains Milk)

Kosher Salt



Nutrition Values

/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat43 g
Saturated Fat13 g
Carbohydrate76 g
Sugar11 g
Dietary Fiber8 g
Protein43 g
Cholesterol110 mg
Sodium960 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
Medium Bowl
Small Pan
Small Bowl


Preheat and Prep

Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Line a baking sheet with aluminum foil and sprinkle with a drizzle of olive oil. Halve and peel onion; finely chop one half (save the other for another use). Mince garlic.

Bake Meatballs

In a medium bowl, mix together pork, panko, ¼ cup onion, half the garlic, half the Tuscan heat spice, and a few large pinches of salt and pepper. Divide into 16 pieces and shape each into a meatball. Place on foil-lined baking sheet. Bake in oven until cooked through, 18-20 minutes.

Cook Onion and Aromatics

Meanwhile, heat a drizzle of olive oil in a small pan over medium heat. Add remaining onion and cook until starting to soften, 3 minutes. Toss in remaining garlic and Tuscan heat spice and cook until fragrant, 1 minute more.

Simmer Sauce and Prep

Stir tomatoes, 1 tsp sugar, and a large pinch of salt and pepper into pan. Bring to a simmer and let bubble until thickened, 3-4 minutes. Meanwhile, zest 1 tsp zest from lemon, then halve and squeeze 1 TBSP juice into a small bowl. Halve zucchini lengthwise, then slice crosswise into ¼-inch-thick half-moons. Remove pan from heat once sauce thickens and stir in 1 TBSP butter.

Cook Zucchini

Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add zucchini and a pinch of salt and pepper. Cook, tossing, until softened, about 5 minutes. Toss in reserved lemon juice and zest. Set aside off heat. Remove meatballs from sheet once baked and heat broiler to high. Cut meatballs in half. Split ciabattas in half and sprinkle cut sides with a drizzle of olive oil each. Arrange bottom halves cut side up on same baking sheet.

Broil and Serve

Spread a little sauce on each ciabatta bottom. Arrange meatballs on top (serve any extras on the side if they don’t all fit). Spoon over remaining sauce and sprinkle with mozzarella. Top with remaining ciabatta halves and place under broiler. Broil until mozzarella melts, 2-3 minutes. Divide between plates and serve with zucchini.