Sausage Meatball Sandwiches

Ingredients for Sausage Meatball Sandwiches

• 675g hot and/or sweet Italian sausage, casings removed

• 120 ml di olio d'oliva, diviso

• 1 fennel bulb, core removed, thinly sliced

• 1 cipolla grande, tritata

• 10 cloves garlic, thinly sliced, divided

• Sale kosher, pepe macinato fresco

• Conserva da 1.800 g di pomodori pelati interi

• 1 cup (packed) basil leaves

• 4 soft hoagie rolls, split lengthwise down tops

• 110g fresh mozzarella, sliced

Using wet hands, lightly roll sausage into 12 golf ball–size balls (about 60g each). Heat 2 tablespoons oil in a large Dutch oven or other heavy pot over medium. Cook meatballs, turning occasionally, until browned all over, 10–12 minutes. Transfer to a plate.

Add fennel, onion, half of garlic, and 2 tablespoons oil to same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8–10 minutes.

Add tomatoes, crushing with your hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5–8 minutes.

Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cooked through, 15–20 minutes.

Meanwhile, heat grill. Process basil, remaining garlic, and remaining 60ml oil in a food processor to a smooth paste; season with salt and pepper. Smear half of basil mixture over cut sides of rolls and place on a rimmed baking sheet. Grill rolls until golden brown, about 2 minutes.

Place meatballs inside rolls, then top with sauce and mozzarella. Grill until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.

Avvertenza

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