Stuffed Hot Sausage Meatball Subs

By á-5100

Ingredients

• 2 pounds bulk Italian hot sausage
• 1/2 pound smoked mozzarella cheese, cut into 12 cubes
• 1 tablespoon extra-virgin olive oil (EVOO), plus more for drizzling
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• One 28-ounce can Italian crushed tomatoes
• 1/4 cup oil-cured sun-dried tomatoes, chopped
• 1/4 cup pitted kalamata olives, chopped
• Salt and pepper
• Four 7- to 8-inch-long crusty sub rolls
• 1/3 cup basil leaves (a generous handful), torn or shredded
• Freshly grated pecorino-romano cheese, for topping

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 425°. Place a bowl of warm water on a work surface. Arrange a rack on a rimmed baking sheet. Divide the sausage into 4 equal portions. Form 3 balls from each portion, nestling 1 mozzarella cube into the center of each meatball and sealing the meat around it. Coat the meatballs with a drizzle of EVOO, place on the rack on the baking sheet and roast until firm, about 18 minutes.

While the meatballs are cooking, in a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the crushed tomatoes, sun-dried tomatoes and olives; season with salt and pepper and simmer until the sauce thickens, about 7 minutes.

Remove the meatballs from the oven, turn off the heat, add the rolls and bake until crisp, 3 minutes. Split the rolls; top each with 3 meatballs and some sauce, basil and pecorino.