# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - ½ cup breadcrumbs
03 - ¼ cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1 tbsp chopped fresh parsley
07 - 1 tsp dried oregano
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 2 tbsp milk
→ Marinara Sauce
11 - 2 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 28 oz canned crushed tomatoes
15 - 1 tsp sugar
16 - 1 tsp dried basil
17 - ½ tsp dried thyme
18 - ½ tsp red pepper flakes (optional)
19 - Salt and black pepper to taste
→ Assembly
20 - 4 rustic sub or hoagie rolls, about 8 inches each
21 - 1½ cups shredded mozzarella cheese
22 - ¼ cup grated Parmesan cheese
23 - Fresh basil or parsley for garnish (optional)
# How To Make:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, gently mix ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk until just combined.
03 - Shape mixture into 16 meatballs, about 1½ inches each, and place on baking sheet. Bake for 18 to 20 minutes until browned and cooked through.
04 - Heat olive oil in a large saucepan over medium heat. Sauté onion for 3 to 4 minutes until soft, then add garlic and cook for 1 minute.
05 - Add crushed tomatoes, sugar, basil, thyme, red pepper flakes if using, salt, and pepper. Simmer uncovered, stirring occasionally, for 15 to 20 minutes.
06 - Add baked meatballs to the sauce and simmer together for 5 to 10 minutes to blend flavors.
07 - Slice each roll lengthwise without cutting through. Place on a baking tray and toast in the oven for 3 to 4 minutes until lightly crisp.
08 - Place 4 meatballs with ample marinara sauce inside each roll. Top with shredded mozzarella and Parmesan cheese.
09 - Return sandwiches to oven for 3 to 5 minutes until cheese is melted and bubbly.
10 - Garnish with fresh basil or parsley if desired. Serve hot.
