# Ingredient List:
→ 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, approximately 8 inches each
21 - 1½ cups shredded mozzarella cheese
22 - ¼ cup grated Parmesan cheese
23 - Fresh basil or parsley, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, gently combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, pepper, and milk. Avoid overmixing.
03 - Shape mixture into 16 meatballs, about 1½ inches each, and place on prepared baking sheet. Bake for 18–20 minutes until browned and cooked through.
04 - While meatballs bake, heat olive oil over medium heat in a saucepan. Sauté chopped onion for 3–4 minutes until soft, add garlic and cook 1 minute.
05 - Stir in crushed tomatoes, sugar, basil, thyme, red pepper flakes (if using), salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally.
06 - Add baked meatballs to the sauce and simmer for 5–10 minutes to meld flavors.
07 - Slice sub rolls lengthwise, keeping one side intact. Place on baking tray and toast in oven for 3–4 minutes until lightly crisp.
08 - Fill each roll with 4 meatballs and generous marinara sauce. Top with shredded mozzarella and Parmesan cheese.
09 - Return assembled sandwiches to oven for 3–5 minutes until cheese is melted and bubbly.
10 - Optional: garnish with fresh basil or parsley. Serve hot.
