# Ingredient List:
→ 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 and line a baking sheet with parchment paper. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, pepper, and milk; mix gently without overworking.
02 - Shape mixture into 16 evenly sized meatballs, about 1.5 inches each, and place on the baking sheet. Bake for 18 to 20 minutes until browned and cooked through.
03 - While meatballs bake, heat olive oil in a large saucepan over medium heat. Sauté onion until soft, about 3 to 4 minutes, 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 to 20 minutes, stirring occasionally.
04 - Add baked meatballs to the marinara sauce and simmer together for 5 to 10 minutes to develop flavors.
05 - Slice the sub rolls lengthwise, leaving one side intact. Place on a baking tray and toast in the oven for 3 to 4 minutes until lightly crisp.
06 - Fill each toasted roll with four meatballs and generous marinara sauce. Top with shredded mozzarella and grated Parmesan.
07 - Return assembled sandwiches to the oven for 3 to 5 minutes until the cheese melts and bubbles. Garnish with fresh basil or parsley if desired and serve immediately.
