Lunch: Pork Meatball Subs with Garlicky Kale

Recipe by Judy Kim These ballin' sandwiches are cheesy, saucy and super filling.

This recipe includes superfoods such as:

Kale

Health benefits of Pork Meatball Subs with Garlicky Kale

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

1 1/2 tsp. fennel seed
1 tsp. crushed red chili flakes
kosher salt
Freshly ground black pepper
4 garlic cloves, minced
1/2 c. panko breadcrumbs
1 small onion, diced
1 egg
2 lb. ground pork
extra-virgin olive oil
12 oz. baby kale
8 Martin's long potato rolls
1 jar marinara sauce
8 oz. fresh Mozzarella, pulled into bite-size pieces

Instructions

Preheat oven to 400 degrees F. Line rimmed sheet pan with parchment paper. In a large mixing bowl add fennel seed, chili flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 garlic cloves, breadcrumbs, onion, and egg. Mix together and add ground pork. Mix by hand until just incorporated; do not overmix. Form 1" meatballs and place evenly spaced on sheet pan. Drizzle with olive oil and bake for 20 minutes.
Meanwhile in a large skillet, heat 1 tablespoon olive oil and add remaining 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.
In 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, about 3 to 4 minutes.
Assemble sub sandwiches: Top toasted roll with meatballs and drizzle with tomato sauce and kale. Serve immediately.