Pork Meatball Melt Sandwiches

In a medium bowl, mix together pork, panko, 2 TBSP onion, half the garlic, half the Tuscan heat spice, and a large pinch of salt and pepper. Divide into 8 pieces and shape each into a meatball. Place on foil-lined baking sheet. Bake in oven until cooked through, 18-20 minutes.

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.

Stir half the tomatoes from container (save the rest for another use), ½ 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 ½ tsp zest from lemon, then halve and squeeze 2 tsp 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 ½ TBSP butter.

Heat a 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. Stir in reserved lemon juice and zest. Set aside off heat. Remove baked meatballs from sheet. Heat broiler to high. Halve meatballs. Split ciabattas in half and sprinkle cut sides with a drizzle of olive oil each. Place bottoms cut-side up on same sheet.