# 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 tbsp chopped fresh parsley
07 - 1 tsp dried oregano
08 - 1 tsp salt
09 - 1/2 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 - 1/2 tsp dried thyme
18 - 1/2 tsp red pepper flakes (optional)
19 - Salt and black pepper to taste
→ Assembly
20 - 4 rustic sub or hoagie rolls (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 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk. Mix gently until just combined to avoid toughness.
03 - Form the mixture into 16 meatballs, about 1.5 inches each. Arrange on the prepared baking sheet and bake for 18 to 20 minutes until browned and cooked through.
04 - While meatballs bake, heat olive oil in a large saucepan over medium heat. Sauté onion for 3 to 4 minutes until soft. Add garlic and cook for an additional minute.
05 - Add crushed tomatoes, sugar, basil, thyme, red pepper flakes if using, salt, and pepper to the pan. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally.
06 - Add baked meatballs to the sauce and simmer together for 5 to 10 minutes to meld flavors.
07 - Slice sub rolls lengthwise, leaving one side attached. Place on a baking tray and toast in the oven for 3 to 4 minutes until lightly crisp.
08 - Place 4 meatballs and generous marinara sauce inside each toasted roll. Sprinkle mozzarella and Parmesan cheeses on top.
09 - Return sandwiches to the oven for 3 to 5 minutes until cheese is melted and bubbly.
10 - Garnish with fresh basil or parsley if desired. Serve hot.
