1 pound ground pork
1 pound Italian sausage
1 teaspoon crushed fennel seed
3 cloves garlic, minced and divided
1 1/2 cups marinara sauce
Salt, to taste
Pepper, to taste
4 hoagie rolls
8 ounces Dragone® Fresh Mozzarella Cheese, sliced into 8 rounds
Preheat the oven to 350F.
In a medium bowl, combine the pork, sausage, fennel and 1 clove of garlic and mix well. Then, line a baking sheet with parchment paper. Using an ice cream scoop, portion the meat into 12 meatballs. Roll each meatball until they are round and bake them for 20 minutes or until the meatballs have an internal temperature of 160F. Remove them from the oven and set aside.
Meanwhile, in a nonstick skillet, sauté the remaining 2 cloves of garlic until fragrant, 1–2 minutes. Add the marinara and heat until warm. Season with salt and pepper.
Turn the oven setting to broil. Cut each hoagie roll almost all the way through, open and place on a baking sheet with the cut side up. Place 2 slices of the Dragone® Fresh Mozzarella Cheese on the top side of each roll and broil with the rack in the center of the oven, or until the cheese is melted and the bread is golden.
Spread some sauce on the bottom of each roll, top with the meatballs and add more sauce. Serve immediately.