In awe of the size of that lad
1 fennel bulb, core removed, thinly sliced1 28-ounce can whole peeled tomatoes4 ounces fresh mozzarella, slicedUsing wet hands, lightly roll sausage into 12 golf ball–size balls . 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 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.
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