# What You'll Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 tablespoon chopped fresh parsley
07 - 1 teaspoon dried oregano
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 2 tablespoons milk
→ Marinara Sauce
11 - 2 tablespoons olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 28 oz canned crushed tomatoes
15 - 1 teaspoon sugar
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon dried thyme
18 - 1/2 teaspoon red pepper flakes (optional)
19 - Salt and black pepper to taste
→ Assembly
20 - 4 rustic sub or hoagie rolls, approximately 8 inches each
21 - 1 1/2 cups shredded mozzarella cheese
22 - 1/4 cup grated Parmesan cheese
23 - Fresh basil or parsley for garnish (optional)
# How To Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk without overworking the mixture.
03 - Form mixture into 16 evenly sized meatballs, about 1.5 inches each, and arrange them on the baking sheet. Bake for 18 to 20 minutes until browned and completely cooked.
04 - Heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 3 to 4 minutes, then add garlic and cook for 1 minute more.
05 - Add crushed tomatoes, sugar, basil, thyme, optional red pepper flakes, salt, and black pepper. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally.
06 - Add the baked meatballs into the marinara and simmer together for an additional 5 to 10 minutes to meld flavors.
07 - Slice the rolls lengthwise, keeping one side attached. Place on a baking tray and toast in the oven for 3 to 4 minutes until lightly crisp.
08 - Spoon 4 meatballs with ample sauce into each roll. Top with mozzarella and Parmesan cheese.
09 - Return assembled sandwiches to the oven for 3 to 5 minutes until the cheese melts and bubbles.
10 - Optionally garnish with fresh basil or parsley. Serve warm.
