Fennel-scented sausage meatballs in tomato sauce with melted mozzarella and a crisp arugula salad

$8.28/serving$10.81at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• Italian sausage450 g
• baguette1 ea
• mozzarella cheese1½ cups, grated
• on the vine tomato5 ea
• garlic3 cloves
• oregano1 tsp
• basil leavesa handful
• olive oil1 tbsp
• lemon1 ea
• arugula3 big handfuls

Method

1Roll the meatballs

• •Squeeze the Italian sausage out of its casings into a bowl.
• •Roll into 10 golf-ball meatballs; no binder is needed.

2Brown the meatballs

• •Heat 1 tbsp oil in a large pan over medium-high heat.
• •Brown the meatballs 5 to 6 minutes, turning, until golden on most sides.
• •Move them to a plate.

3Simmer in sauce

• •Add the minced garlic and oregano to the pan and cook 30 seconds.
• •Grate the tomatoes on a box grater, discarding the skins, and pour them in.
• •Simmer 3 minutes, then return the meatballs.
• •Cover and simmer 10 to 12 minutes until the meatballs read 160F and the sauce thickens.
• •Season to taste.

4Build and broil

• •Heat the broiler.
• •Split the baguette into two sub lengths and hollow them slightly.
• •Fill with the meatballs and sauce and top with the mozzarella.
• •Broil 2 to 3 minutes until the cheese melts and browns in spots.

5Dress the salad

• •Meanwhile, whisk the olive oil with a squeeze of lemon and a pinch of salt in a large bowl.
• •Add the arugula and toss to coat just before serving.

6Plate

• •Garnish with the basil.
• •Serve hot with napkins and the arugula salad alongside.