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Italian Sausage Pork Meatball Sandwich

Italian Sausage Pork Meatball Sandwich


  • 1 pound Eagle Ridge® Pork Italian Sausage, Bulk (Item# 51532)
  • 2 eggs, whisked
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 1 cup bread crumbs
  • 1 cup Villa Frizzoni® Fresh Mozzarella Cheese (Item#12626), cut into 12 to 15, ½” size cubes
  • 28-ounces Villa Frizzoni® Chunky Marinara Sauce (Item# 12072)
  • Kosher salt and freshly cracked black pepper
  • Submarine-style buns


  1. In a large bowl combine the whisked eggs, garlic powder and red pepper flakes. Add the pork Italian sausage and breadcrumbs and mix together until evenly combined.
  2. Form the sausage mixture into small meatballs, each the size of a golf ball.
  3. Insert a piece of mozzarella in the center of each meatball, taking care to re-form the meatball around the cheese once it’s been added. (The cheese should not be visible.)
  4. Place the marinara sauce in the bottom of a slow cooker and add the meatballs on top.
  5. Turn the slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. Carefully rotate the meatballs after half the cooking time to make sure they cook evenly.
  6. To serve, place three meatballs plus sauce in a submarine bun.