# 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 rolls (approx. 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 oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and milk in a large bowl. Mix gently until just combined.
03 - Shape mixture into 16 meatballs (about 1–1.5 inches each) and place evenly on prepared baking sheet. Bake for 18–20 minutes until browned and cooked through.
04 - Heat olive oil in saucepan over medium heat. Cook onion 3–4 minutes until soft, then add garlic and sauté 1 minute. Stir in crushed tomatoes, sugar, basil, thyme, red pepper flakes if used, salt, and pepper. Simmer uncovered 15–20 minutes, stirring occasionally.
05 - Add baked meatballs to sauce and simmer together 5–10 minutes to blend flavors.
06 - Slice sub rolls lengthwise, keeping one side attached. Place on baking tray and toast in oven for 3–4 minutes until lightly crisp.
07 - Fill each roll with 4 meatballs and marinara sauce. Top with mozzarella and Parmesan cheese.
08 - Return assembled sandwiches to oven for 3–5 minutes until cheese is melted and bubbly.
09 - Add fresh basil or parsley if desired. Serve warm.
