Sausage Meatball Sandwiches
1½ pounds hot and/or sweet Italian sausage, casings removed
8 tablespoons olive oil, divided
1 fennel bulb, core removed, thinly sliced
1 large onion, chopped
10 garlic cloves, thinly sliced, divided
Kosher salt, freshly ground pepper
1 28-ounce can whole peeled tomatoes
1 cup (packed) basil leaves
4 soft hoagie rolls, split lengthwise down tops
4 ounces fresh mozzarella, sliced
ACTIVE: 1 HR 15 MIN TOTAL: 1 HR 15 MIN
Using wet hands, lightly roll sausage into 12 golf ballâ€“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, 8â€“10 minutes.â€©
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.â€©
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.
Courtesy of Bon Appétit
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