Place the fennel seeds in a pestle and mortar and lightly grind before adding the chilli flakes, oregano, chopped rosemary and breadcrumbs and grinding together.
Split the sausage skins and add the meat to a bowl along with the beef mince. Add the ground up spice mix to the bowl along with the parmesan, dijon mustard and egg.
Season the mix and divide into 15g meatballs (this recipe will make you around 48 meatballs at this size but they freeze great if you’re only make a couple of panuozzos) and cover and refrigerate until required.
To cook the meatballs, pre heat a cast iron pan in Roccbox, add a lug of oil and cook the meatballs (about 9 per panuozzo) for around 3-4 minutes, shaking regularly.
Remove the pan from Roccbox and ladle in about 120ml of tomato sauce per portion and swirl the pan to emulsify the fat into the sauce.
Rip over enough mozzarella to cover the meatballs then cover the pan with foil while you bake the panuozzo.
For the panuozzo itself, split a 230g dough ball in half and open into a slipper shape. Cook in Roccbox for around 2 minutes in the front third of the oven, turning as required.
Using scissors, cut one side of the panuozzo so you can open it up like a book.
Remove the foil from the pan and rip in a handful of basil leaves before spooning the meatballs and sauce into the bread.