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Sausage Meatball Sandwiches
4
Steps
- Using wet hands, lightly roll sausage into 12 golf ball–size balls (about 2 oz. each). Heat 2 Tbsp. 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 Tbsp. 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 broiler. Process basil, remaining garlic, and remaining 4 Tbsp. 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. Broil rolls until golden brown, about 2 minutes.
- Place meatballs inside rolls, then top with sauce and mozzarella. Broil until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.
Originally published at Bonappetit.com. Reproduced for personal collection.
