Sandwiches with pork meatballs in BBQ sauce
Votes: 5
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 640, total fat 33 G., saturated fats 12 G., proteins 29 G., carbohydrates 55 G., fiber 2 G., cholesterol 105 mg, sodium 731 mg, sugar 27 G.
Calories 640, total fat 33 G., saturated fats 12 G., proteins 29 G., carbohydrates 55 G., fiber 2 G., cholesterol 105 mg, sodium 731 mg, sugar 27 G.
Season pork meatballs with Chinese five-spice powder and coat them with a sweet and spicy homemade barbecue sauce. Paired with fresh arugula, this makes a delicious filling for hearty sandwiches. The sauced meatballs can also be served with rice as a main course.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 soft hiro buns, 18 cm long.
- 0.5 cups of milk
- 600 g of minced pork
- 1/4 cup fresh parsley leaves, chopped
- 3 teaspoons Dijon mustard
- 0.5 tsp Chinese Five Spice Powder
- 1/2 cup barbecue sauce, such as Uncle Ben's
- 1/3 cup cherry jam
- 1-2 tablespoons chopped pickled jalapeno peppers
- 1-2 tablespoons of jalapeno brine
- 2 cups fine arugula
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Recipes with similar ingredients: minced pork, meatballs, Dijon mustard, five spice seasoning, chili pepper, arugula, barbecue sauce, cherry jam
Cooking the dish according to the recipe:
- Position the oven rack on the top shelf and preheat the oven to 190°C. Line a baking sheet with foil.
- Trim about 2 cm (0.8 in) from the ends of the buns. Process the ends in a food processor to form soft bread crumbs. Soak 3/4 cup of bread crumbs in milk in a large bowl (reserve any extra crumbs for another use) for about 5 minutes. Gently combine the pork with the soaked crumbs, parsley, 2 teaspoons of mustard, Chinese seasoning, 1 tablespoon of salt, and a few turns of a black peppercorn grinder. Form into 16 meatballs, each about 4 cm (1.5 in) in diameter.
- Place the meatballs on the prepared baking sheet, spacing them at least 2.5 cm (1 inch) apart. Bake until cooked through, about 20 minutes. Turn the oven to broil and broil until the meatballs are golden brown, 3 to 5 minutes.
- Combine the barbecue sauce, cherry preserves, jalapeños, jalapeño brine, the remaining 1 teaspoon mustard, and 1/2 cup water in a large skillet and heat over medium heat. Simmer until the sauce thickens slightly, about 10 minutes. Add the cooked meatballs to the sauce and toss to coat.
- Cut the buns in half at the sides. Place a few meatballs on each, pour sauce over them, and garnish with arugula.
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