1. Make the Meatballs

Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef (or beef and pork mix), breadcrumbs, grated Parmesan cheese, egg, minced garlic, parsley, oregano, basil, salt, and pepper. Mix everything together until well combined, but be careful not to overwork the meat, as this can make the meatballs tough.

Using your hands, shape the mixture into meatballs, about 1 1/2 inches in diameter. Place them on a baking sheet lined with parchment paper. This will ensure they don’t stick and will bake evenly.

2. Brown the Meatballs

Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides for about 5-7 minutes. You don’t need to cook them through yet, as they’ll finish cooking in the marinara sauce. After they’re browned, transfer them back to the baking sheet and set them aside.

3. Prepare the Marinara Sauce

In the same skillet that you used for the meatballs, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Next, pour in the crushed tomatoes, dried basil, oregano, sugar, and a pinch of salt and pepper. Stir everything together and bring the sauce to a simmer. Let the sauce cook for 15-20 minutes, stirring occasionally. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed.

4. Simmer the Meatballs in the Sauce

Once the marinara sauce has simmered, gently place the browned meatballs into the sauce. Stir to coat the meatballs with the sauce, making sure they’re fully submerged. Cover the skillet and let the meatballs cook in the sauce for another 20-25 minutes, or until they are cooked through and reach an internal temperature of 165°F (74°C). Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan.

5. Toast the Sub Rolls

While the meatballs are cooking, prepare the sub rolls. Preheat your oven to 375°F (190°C) if it’s not already preheated from earlier. Slice the rolls open lengthwise, but don’t cut all the way through, leaving a hinge so the rolls can hold the meatballs and sauce. Lightly butter the inside of the rolls and place them on a baking sheet.

Toast the rolls in the oven for about 5-7 minutes, or until they’re golden brown and slightly crispy. Keep an eye on them to prevent burning.

6. Assemble the Meatball Subs

Once the meatballs are fully cooked, it’s time to assemble your subs. Spoon a generous amount of marinara sauce into each toasted sub roll. Place 3-4 meatballs in each roll, depending on their size and how many you’re making. Spoon additional sauce over the meatballs, then sprinkle a hearty amount of shredded mozzarella cheese over the top.

7. Melt the Cheese

To melt the cheese, place the assembled subs under the broiler for about 1-2 minutes, or until the cheese is bubbling and golden brown. Keep a close watch to avoid burning the bread. If you prefer a gooey cheese pull, be sure to broil until the cheese is fully melted.

8. Serve and Enjoy

Once the cheese is melted, remove the subs from the oven. Garnish with fresh parsley or basil if desired. Serve your Meatball Sub with Marinara immediately while it’s hot and gooey. Enjoy with a side of crispy fries, a simple salad, or some pickles.