Ingredients

serves 4

　　2 pounds bulk Italian hot sausage

　　1 pound smoked mozzarella, cut into 12 cubes

　　EVOO (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 to 8 inches long per person

　　A handful of fresh basil leaves, torn or shredded

　　Freshly grated Pecorino Romano cheese, for garnish

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Arrange a cooling rack on a rimmed baking sheet. Dip your hands in warm water to prevent sticking. Separate the 2 pounds of sausage into 4 equal portions. Each portion should form 3 meatballs. Nest a cube of smoked cheese 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.

　　

Step 3

While the meatballs cook, heat the tablespoon of EVOO in a sauce pot over medium heat. Add the onions and garlic and cook until tender, 5 to 6 minutes. Then stir in the olives, sun-dried tomatoes, and tomatoes, season with salt and pepper, and bring to a simmer.

　　

Step 4

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.

　　Rachael Ray's Look + Cook