Italian Meatball Sandwiches with Burrata & Arugula Sauce
2 tablespoons of extra virgin olive oil
1 large onion, diced
1 bell pepper, thinly sliced
3 cloves of garlic, minced
28-ounce can of San Marzano tomatoes, diced
1½ pounds of Italian chicken and/or pork sausages, casings removed
2 tablespoons of Parmigiano-Reggiano
1 tablespoons of milk
1 tablespoon of soy sauce
1 tablespoon of brown sugar
2 cups packed arugula
5 garlic cloves
2 tablespoons of red wine vinegar
½ cup of extra virgin olive oil
Ground black pepper
8 ounces of burrata cheese
Soft pretzel rolls, or other soft rolls, split lengthwise from the top
Preheat the broiler on high.
In a medium pot, heat 2 tablespoons of olive oil over medium heat. When oil is hot, add the onions along with 3-finger pinches of salt and ground black pepper. Cook for 10-15 minutes, until onions are translucent and golden brown. Add the bell peppers and cook until softened, about 4-5 minutes.
Stir in the garlic and cook until fragrant, about 45 seconds. Add the tomatoes along with 5-finger pinches of salt and ground black pepper and simmer on medium-low heat for 10-15 minutes.
In a large bowl, thoroughly combine the Italian sausage with the milk, Parmigiano-Reggiano, soy sauce, and brown sugar. Gently roll the mixture into golf ball-size balls. Place meatballs onto a baking sheet and broil on the top rack for 10-15 minutes, until cooked through and tops are a deep golden brown.
In a food processor, blend the arugula, garlic, Parmigiano-Reggiano, ½ cup of olive oil, and 5-finger pinches of salt and ground black pepper until smooth. Transfer to a small pot and cook over medium-low heat until garlic is fragrant.
Smear 1 tablespoon of the arugula mixture on the inside of the rolls and broil for 1 minute, just until golden brown. Place the meatballs inside, then top with tomato sauce and torn burrata and broil for 4-5 minutes, until burrata is melted. Spoon more of the arugula mixture on top and serve!