Mixing things up over here and have decided to share with you an amazing dish my Mr. Wonderful and I cooked up Friday night. You know it was a good one once you’ve heard these magic words spoken during some late night pillow talk, “I can’t stop thinking about those meatballs”. Seriously, they were that good and super EASY! It calls for Italian hot sausage, but we decided to combine chicken hot sausage with chicken sweet Italian sausage. Perfection.
Stuffed Hot Sausage Meatball Subs
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 & pepper
Four 7-8 inch long crusty sub rolls
1/3 cup basil leaves, torn or shredded
Freshly grated pecorino-romano cheese, for topping
1. Preheat the oven to 425 degrees F. 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.
2. 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.
3. 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.
From: 30 Minute Meals