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Mole Verde Meatball Sandwiches are cozy, comfort food of tender pork meatballs simmered in mole verde and tucked inside a fluffy hoagie roll.
Kate Ramos

Mole Verde Meatball Sandwiches

Mole Verde Meatball Sandwiches are cozy, comfort food of tender pork meatballs simmered in mole verde and tucked inside a fluffy hoagie roll.
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Servings: 4 -6 Servings
Ingredients Method

Ingredients
  

  • 1 pound ground pork
  • 1/2 large onion minced
  • 2 cloves garlic minced
  • 1 jalapeño minced, plus one more sliced, for garnish
  • 1 large egg beaten
  • 1 teaspoon kosher salt
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cloves
  • 2 cups chicken broth
  • 1/2 cup mole verde paste green mole paste
  • 6 Hoagie rolls
  • 1/2 cup queso fresco

Method
 

  1. Heat oven to 400°F. Combine ground pork, onion, garlic, minced jalapeño, egg, salt, panko, paprika, and cloves in a large bowl. Mix well with your hands until everything is incorporated.
  2. Form into golf-ball-sized meatballs and place on a baking sheet. Roast until browned and firm, about 20 minutes.
  3. Meanwhile, combine chicken broth and mole paste in a large saucepan. Bring to a simmer, stirring constantly, until the paste dissolves. Add roasted meatballs and simmer, covered, over low heat for 30 minutes.
  4. Heat broiler to high. Cut rolls in half and spoon meatballs (about 4-5 per roll) with a little bit of sauce into the rolls. Place on a baking sheet and sprinkle with cheese. Place under the broiler until cheese is golden and melted, about 1-2 minutes. Top with sliced jalapeños and serve.

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