Stuffed Hot Sausage Meatball Subs

Have you ever made the mistake of trying to do too many things in the kitchen at once?  For example, maybe you're silly enough to attempt making two or more blog-worthy recipes at one time?  Have you done this before?  It's insanity.  Hell, it's double-insanity, right?  You're standing in the kitchen with two different cookbooks laid out, following two different recipes, prepping two separate recipes, pots and pans and ingredients everywhere (including the floor), everyone is screaming that they are starving, it's hot as hell, and the pressure of trying to take multiple pictures of both recipes is enough to make you want to run and cry.  Oh, and just to add to the chaos, you remember that your son can't eat what you're making for dinner because he's allergic to it....you'll have to make him something else entirely.  Any of that sound familiar?

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.

Notes/Results:  This is definitely a manly sub sandwich.  When my husband came into the kitchen and saw the nearly palm-sized meatballs sitting on the counter with the melting cheese oozing out he became rather excited.  What we both liked about this recipe is that the meatballs are made with hot italian sausage, which is quite a change from the normal beef meatball.  We are a family of cheese lovers, so we really loved that the meatballs were stuffed with cheese and then topped with even more cheese.  If you decide to make this, don't forget the fresh basil.  The fresh slivers of basil really helped add lots of fresh flavor to the sandwich.  A spicy, cheesy, gooey sandwich with lots of flavor!

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.