Name: Pork Teriyaki Meatball Sub
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 green onion + more for garnish; 1 egg; 1/8 teaspoon salt; 1 teaspoon ground ginger; 1 1/2 teaspoons white distilled vinegar; 1/2 teaspoon ground ginger; 1/4 cup packed brown sugar; 2 teaspoons sesame seeds + more for garnish; 1/4 cup soy sauce; 1 1/2 teaspoons soy sauce; 3-4 sub rolls; 1 tablespoon cornstarch; 1 clove garlic, minced; 1/2 pound ground pork; 1/4 cup Panko breadcrumbs; 1/4 teaspoon garlic powder; 1/4 cup + 2 tablespoons water, divided

Meatball Subs

What type of meat should I use to make meatballs for my sub?

How do I make my meatballs stay together?

What kind of bread should I use for the sub?

Can I use store-bought marinara sauce instead of making my own?

How do I prevent my meatballs from becoming tough?

How can I add more flavor to my meatballs?

How can I prevent my meatballs from falling apart while cooking?

Japanese meets meatballs with this Pork Teriyaki Meatball Sub recipe that can be ready in under 60 minutes, making it an easy weeknight dinner when you’re craving Asian food for dinner.

Eggs

Wheat

Soybeans

Gluten Free

Lactose Free

Fresh Vegetables

gram

green onion

eggs

Seasonings

salt

ground ginger

Vinegar

milliliter

white vinegar

Sugars & Sweeteners

brown sugar

sesame seeds

Sauces

soy sauce

Buns & Rolls

hoagie roll

Flour & Meal

cornstarch

garlic

Pork

ground pork

Other Bread

panko

garlic powder

Water

water

Trans fatty acids

Vitamin D

Vitamins

Potassium

Minerals

Saturated Fat

Iron

Sugar

Carbohydrates

Cholesterol

Vitamin A

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Beta-cryptoxanthin

Calories

Sodium

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Protein

Calcium

Vitamin C

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Choline

Vitamin K

Folic Acid (B9)

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Pork Teriyaki Meatball Sub

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