Sausage Meatball Sandwiches - PCOS-Friendly Recipe

Using wet hands, lightly roll sausage into 12 golf ball–size balls (about 2 oz. each). Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook meatballs, turning occasionally, until browned all over, 10 –12 minutes. Transfer to a plate.

Add fennel, onion, half of garlic, and 2 Tbsp. oil to same pot; season with salt and pepper and cook, stirring often, until onion is translucent and golden brown around edges, 8 –10 minutes.

Add tomatoes, crushing with your hands as you go, and bring to a simmer. Season with salt and pepper and cook, stirring occasionally, until sauce just begins to thicken, 5 –8 minutes.

Return meatballs to pot, bring to a simmer, and cook, stirring occasionally, until sauce is reduced by half and meatballs are coated and cooked through, 15 –20 minutes.

Meanwhile, heat broiler. Process basil, remaining garlic, and remaining 4 Tbsp. oil in a food processor to a smooth paste; season with salt and pepper. Smear half of basil mixture over cut sides of rolls and place on a rimmed baking sheet. Broil rolls until golden brown, about 2 minutes.

Place meatballs inside rolls, then top with sauce and mozzarella. Broil until mozzarella is melted and bubbling, about 5 minutes. Spoon remaining basil mixture over sandwiches.