Savory Pork Meatball Melts on Ciabatta with Lemony Zucchini

There’s something about a warm, melty sandwich that just hits the spot. These pork meatball melts on ciabatta are packed with flavor: tender homemade meatballs, a hearty tomato sauce and gooey mozzarella cheese. It’s like your favorite sub shop sandwich, but even better because you made it yourself.

To balance all that richness, we’ve included a quick side of sautéed zucchini brightened with fresh lemon juice and zest. It’s a simple veggie dish that adds a fresh, tangy contrast. Whether you’re feeding the family or just craving a satisfying dinner, these sandwiches are sure to become a favorite.

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Ingredients

0.5 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil and drizzle with a little olive oil. Finely chop half the onion (save the rest for another use). Mince the garlic.
2. In a medium bowl, combine the ground pork, panko, chopped onion, half the garlic, half the Tuscan heat spice and generous pinches of salt and pepper. Mix well and shape into 16 small meatballs. Place them on the prepared baking sheet and bake until cooked through, 18-20 minutes.
3. While the meatballs bake, heat a drizzle of olive oil in a small saucepan over medium heat. Add the remaining chopped onion and cook until softened, about 3 minutes. Stir in the remaining garlic and Tuscan heat spice, cooking until fragrant, 1 minute more.
4. Add the crushed tomatoes, sugar and a pinch of salt and pepper to the saucepan. Bring to a simmer and let bubble until the sauce thickens, 3-4 minutes. Meanwhile, zest 1 teaspoon of zest from the lemon, then halve and squeeze 1 tablespoon of juice into a small bowl. Cut the zucchini in half lengthwise, then slice crosswise into ¼-inch half-moons. Once the sauce has thickened, remove from heat and stir in the butter.
5. Heat a large drizzle of olive oil in a medium skillet over medium-high heat. Add the zucchini and a pinch of salt and pepper. Cook, tossing occasionally, until softened, about 5 minutes. Stir in the reserved lemon juice and zest, then remove from heat and set aside. When the meatballs are done, remove them from the oven and turn the broiler to high. Cut each meatball in half. Split the ciabatta rolls in half and lightly drizzle the cut sides with olive oil. Place the bottom halves cut-side up on the same baking sheet.
6. Spread a little tomato sauce on each ciabatta bottom. Arrange the meatball halves on top (any extras can be served on the side). Spoon the remaining sauce over the meatballs and sprinkle with mozzarella cheese. Place the top halves of ciabatta on the sandwiches and broil until the cheese melts, 2-3 minutes. Serve the sandwiches with the lemony zucchini on the side.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground beef, chicken or turkey can be substituted for pork. Adjust cooking time as needed.

What can I serve instead of zucchini?

Roasted bell peppers, sautéed spinach or a simple green salad would work well.

How do I store leftovers?

Store assembled sandwiches and zucchini separately in airtight containers in the refrigerator for up to 2 days. Reheat in the oven or toaster oven.