Spicy Pork & Beef Meatball Sandwich
1/2 Pound Sweet Italian Sausage
1/2 Pound Schweid & Sons Prime Burger or The One Percenter
Fresh Mozzarella Cheese
2 Tablespoons Olive Oil
4 Teaspoons Salt
4 Jarred Hot Cherry Peppers, Minced
1/4 Cup Hot Cherry Pepper Pickling Liquid
12 Ounces Martin's Potatobred Stuffing
1 Tablespoon Garlic
1 Tablespoon Basil
3 Large Eggs
Martin’s 12 Sliced or Long Potato Rolls
Preheat the oven to 425 degrees. Drizzle olive oil into a 9 x 13-inch baking dish and spread to evenly coat the entire surface. Set aside.
Using a knife, slice open the casing on each sausage and remove it. Once you have uncased the sausage, place the sausage meat and burgers into a large bowl.
Combine the ground pork, ground beef, salt, cherry peppers, pickling liquid, Martin’s Potatobred Stuffing, garlic, basil, and eggs in a large mixing bowl. Mix by hand until thoroughly incorporated.
Roll the mixture into round, golf-ball sized meatballs (about 1 1/2 inches in diameter) making sure to pack the meat firmly. Place the balls into the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 20 minutes, or until brown and cooked through. A meat thermometer inserted into the center should read 165 degrees Fahrenheit when cooked through.
Remove meatballs from oven and allow to cool for 5 minutes.
Slice fresh mozzarella into 1.5″ squares.
Serve on Martin’s 12 Sliced or Long Potato Rolls. Top with a slice of fresh mozzarella and your favorite red sauce. Garnish with chopped fresh basil.