# What You'll 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 rolls or hoagie rolls (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 It:
01 - Preheat the 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, black pepper, and milk without overmixing.
03 - Shape the mixture into 16 meatballs about 1½ inches in diameter and arrange on the baking sheet. Bake for 18–20 minutes until browned and cooked through.
04 - Heat olive oil in a saucepan over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook for 1 minute. Stir in crushed tomatoes, sugar, basil, thyme, red pepper flakes if using, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally.
05 - Add the baked meatballs to the sauce and simmer together for 5–10 minutes to blend flavors.
06 - Slice each sub roll lengthwise, leaving one side attached. Place on a baking tray and toast in the oven for 3–4 minutes until lightly crisp.
07 - Fill each toasted roll with 4 meatballs and marinara sauce. Top with shredded mozzarella and grated Parmesan.
08 - Return assembled sandwiches to the oven for 3–5 minutes until cheese is melted and bubbly.
09 - Optionally garnish with fresh basil or parsley and serve hot.
