![Side view of an Italian hoagiestyle sandwich on white plate with oozing cheese and pesto drizzled over the top.](https://assets.epicurious.com/photos/5ba930d62b701a43c59f8f42/1:1/w_2560%2Cc_limit/sausage-meatball-sandwich-recipe-BA-092418.jpg)
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Active Time
1 hr 15 min
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Total Time
1 hr 15 min
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Ingredients
Serves 4
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Nutrition Per Serving
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Reviews (3)
Back to TopFollowed the recipe to the letter. It was absolutely delicious. The basil-garlic sauce made it special. Get rolls that aren't too fluffy. You need something with a bit of heft. A ciabbata roll works nicely.
lgraham9
Madison, Wi
7/27/2019
Used chicken Italian sausage. Added some fresh tomatoes to the diced tomatoes (1/2 fresh, 1/2 canned) then sprinkled some Italian seasoning on top - not much. Grilled the bread but also added provolone in addition to the mozzarella. Excellent. The fennel (I was skeptical) was a really nice touch
kathrynlynn221
Santa Cruz, CA
11/20/2016
Even with cooking the sauce down to reduce it by half as directed, the recipe yields way more sauce than can be incorporated into the sandwiches (half of it went into the freezer). Adding the fennel to the sauce was a great complement to the sausage flavors. Topping the sandwich with fresh mozzarella and basil sauce was also a nice touch for an attractive, if sloppy, sandwich. Note that this calls for a lot of garlic - delicious, but enough to ward off vampires!
n1cf2
5/27/2016