
Ingredients
- Angelic Bakehouse Hot Dog Buns
- 1 Fennel Bulb, Thinly Sliced
- 1 Onion, Chopped
- 10 Garlic Cloves, Sliced
- 1.5 Lb Italian Sausage, Rolled Into 14 Meatballs
- 6 Tbsp Olive Oil
- Salt & Pepper
- 1 (28 Oz) Can Whole Peeled Tomatoes
- 1 C Basil
- Sliced Fresh Mozzarella
Instructions
- Heat a pan over medium heat. Add meatballs and brown on all sides. About 8 minutes
- Remove meatballs from pan. Add fennel, onion, half of garlic, and 2 tbsp oil to pan
- Season with salt & pepper to taste. Cook for 8-10 minutes
- Add tomatoes to pan, crushing them with your hands as you add them. Season with salt & pepper to taste. Cook sauce for 5-8 minutes
- Return meatballs to pan. Simmer for 15-20 minutes
- While simmering, make the pesto
- Add basil, remaining garlic, 4 tbsp olive oil, and salt and pepper to a blender. Process until smooth
- Spread half of pesto inside hot dog buns
- Fill buns with meatballs and top with extra sauce
- Add fresh mozzarella on top
- Broil until cheese is melted, about 5 minutes
- Top with remaining pesto and enjoy!
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