Ingredients
1 1/2 tsp. fennel seed
1 tsp. crushed red chili flakes
kosher salt
Freshly ground black pepper
4 cloves garlic, minced and divided
1/2 c. panko bread crumbs
1 small onion, diced
1 large egg
2 lb. ground pork
1 tbsp. extra-virgin olive oil
12 oz. baby kale
8 Martin’s long potato rolls
1 jar marinara
8 oz. fresh Mozzarella, pulled into bite-size pieces
Preparation
Step 1Preheat oven to 400° and line rimmed sheet pan with parchment paper. In a large mixing bowl add fennel seed, chili flakes, salt and pepper, 2 garlic cloves, bread crumbs, onion, and egg. Mix together and add ground pork. Mix by hand until just incorporated; do not overmix. Form 1" meatballs and arrange evenly spaced on sheet pan. Drizzle with olive oil and bake, 20 minutes.Step 2Meanwhile in a large skillet, heat oil and add remaining 2 cloves garlic and baby kale. Season with salt and pepper and cook until wilted, 3 to 4 minutes. Transfer to a bowl and set aside. Return skillet to medium-high heat and wipe clean with a paper towel. Drizzle inside of potato rolls with olive oil and toast until golden brown.Step 3In a small saucepan, warm marinara sauce over low heat. Keep warm until ready to assemble sub sandwiches. After meatballs have finished baking, remove sheet pan from oven and top each with cheese. Return to oven until melty, 3 to 4 minutes.Step 4Assemble sub sandwiches: Top toasted roll with meatballs and drizzle with tomato sauce and kale. Serve immediately.
