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Finely dice one of the onions and thinly slice the other.
Toast the fennel seeds and chilli flakes in a dry pan over a medium-low heat, then coarsely grind them and tip into a large mixing bowl. Remove the sausage meat from the casings and add to the bowl.
Tip in the finely diced onion, finely grate in one of the garlic cloves and mix everything together. It’s easiest with your hands, so get stuck in. Now, roll the mixture into 20 golf ball-sized balls and put on a baking tray.
Mix the mayo and the pesto together and grate in the remaining garlic clove. Set aside.
Slice the tomatoes into rounds and put on a plate. Season generously with salt and pepper, 1 tbsp red wine vinegar and olive oil. Let them hang out for 15-20 mins.
While the tomatoes are marinating, cook the meatballs. Set a large frying pan over a medium heat. Add a splash of oil and cook for 8-10 mins, rolling them around the pan until crispy, golden and cooked through. Add a splash of water and 1 tbsp vinegar to deglaze the pan.
Split the baguettes in half, spread some pesto aioli over each side and layer on the tomatoes. Tear over the mozzarella and divide the meatballs between the sarnies. Finish with basil, olive oil, sliced onion and extra salt and pepper.
Get stuck in.