So, don't let the pictures of this ordinary-looking meatball sub fool you. In my highly panicked state of frenzy I forgot to take pictures of the money shot, which would be the gooey mozzarella cheese oozing out of the meatballs. Yes, not only are these meatballs ginormous, but they are made with hot italian sausage, and they are stuffed with cubes of mozzarella. This sub is like the King of Meatball Subs!
Stuffed Hot Sausage Meatball Subs
Adapted from Rachel Ray's Look + Cook
Serves 4, or 8 (depends on who's eating)
2 pounds bulk Italian hot sausage
1 pound smoked mozzarella, cut into 12 cubes
Extra virgin olive oil for drizzling, plus 1 tablespoon
1 onion, finely chopped
2 garlic cloves, chopped
1/4 cup pitted kalamata black olives, chopped
1/4 cup softened sun-dried tomatoes, chopped
1 (28-ounce) can Italian crushed tomatoes
salt and black pepper
4 crusty sub rolls, ciabatta bread, or individual ciabatta rolls, 7-8 inches long
a handful of fresh basil leaves, torn or shredded
freshly grated Pecorino Romano cheese, for garnish
Preheat the oven to 425F. Arrange a cooling rack on a rimmed baking sheet. Dip your hands in warm water to prevent sticking. Separate the 2pounds of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked mozzarella into the center of each meatball. Coat the meatballs with EVOO and roast on the rack above the baking sheet until firm and cooked through, about 18 minutes. While the meatballs cook, heat the tablespoon of EVOO in a sauce pan over medium heat. Add the onions and garlic, ad cook until tender, 5-6 minutes. Then stir in the olives, sun-dried tomatoes, and canned crushed tomatoes, season with salt and pepper, and bring to a simmer. Take out the meatballs, turn off the oven, and crisp the rolls for a minute. Split the rolls and fill each with 3 meatballs. Top with some sauce, basil, and cheese and serve.
|Every Sunday @ Kahakai Kitchen|
Thanks to Brenda of Brenda's Canadian Kitchen for another great recipe from Rachel Ray's Look + Cook! My pick for August is going to be Rachel's Chinese Orange-Barbecue Cashew Chicken.