Categories: Sandwiches

Ingredients

• 2 lbs. bulk Italian hot sausage
• 1 lb. smoked mozzarella, cut into 12 cubes
• Olive oil for drizzling, plus 1 tbsp.
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 1/4 cup softened sun-dried tomatoes, chopped
• 28 oz. can Italian crushed tomatoes
• Salt and black pepper
• 4 crusty sub rolls
• A handful of fresh basil leaves, torn or shredded
• Freshly grated Pecorino Romano cheese, for garnish

Directions

1. Preheat the oven to 425.

2. Arrange a cooling rack on a rimmed baking sheet. Dip your hands in warm water to prevent sticking. Separate the 2 lbs. of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked cheese into the center of each meatball. Coat the meatballs with olive oil and roast on the rack above the baking sheet until firm and cooked through, about 18 minutes.

3. While the meatballs cook, heat the tbsp. of olive oil in a sauce pot over medium heat. Add the onions and garlic and cook until tender, 5 to 6 minutes. Then stir in the sun-dried tomatoes and tomatoes, season with salt and pepper, and bring to a simmer.

4. Take out the meatballs, turn off the oven, and crisp the rolls for a minute. Split the rolls and fill each with 3 meatballs.

5. Top with some sauce, basil and cheese and serve.

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