Being a huge fan of handheld meals (less cleanup!), one of my favorite February sandwiches is a hot meatball sub. Both filling and wonderfully saucy, it’s the perfect comfort food to combat the last cold and dreary days of winter.
Usually, I make my meatballs the same way my mother did when I was growing up, with ground beef seasoned with dried or fresh Italian spices. They’re always doused in lots of marina sauce, either homemade (if I have time) or jarred (if I don’t).
Every once in a while, though, it’s fun to shake things up. These spicy oven-baked balls get their bold flavor from “the other white meat” — ground pork — mixed with bits of hot cherry peppers and pickling liquid.
The chunky pork sauce that goes on top also packs a bit of heat, thanks to a liberal sprinkling of crushed red pepper flakes.
I make them golf-ball size, but you could also scale them down for a less messy bite. Hollowing out the rolls before to make more room for the meatballs also makes for an easier bite. I like to top them with shreds of fresh mozzarella, but a melty cheese like provolone is also a great option.