# What You 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, about 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)
# Directions:
01 - Preheat 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 tough meatballs.
03 - Shape the mixture into 16 meatballs, approximately 1.5 inches in diameter, and arrange them on the prepared baking sheet.
04 - Bake meatballs for 18 to 20 minutes until browned and cooked through.
05 - While meatballs bake, heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened. Add garlic and sauté for 1 minute.
06 - Add crushed tomatoes, sugar, basil, thyme, red pepper flakes (if using), salt, and black pepper. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally.
07 - Add baked meatballs to the marinara sauce and simmer together for 5 to 10 minutes to blend flavors.
08 - Slice each sub roll lengthwise, keeping one side attached. Place on a baking tray and toast in the oven for 3 to 4 minutes until lightly crisp.
09 - Spoon 4 meatballs with marinara sauce into each roll. Top with shredded mozzarella and grated Parmesan cheese.
10 - Return sandwiches to the oven for 3 to 5 minutes until the cheese melts and bubbles.
11 - Optionally garnish with fresh basil or parsley and serve hot.
