Ingredients
Meatballs
- 1 lb ground beef (80/20)
- ¼ cup breadcrumbs
- 1 egg
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Sauce
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp olive oil
- ½ tsp sugar
- Salt and pepper to taste
Assembly
- 2 hoagie rolls
- 4 oz provolone or mozzarella, sliced
Directions
Combine ground beef, breadcrumbs, egg, garlic, and seasoning. Mix gently — don’t overwork it.
Roll into 1½-inch meatballs (about 8–10 total).
Brown meatballs in a skillet over medium-high heat, 2–3 minutes per side.
In a saucepan, sauté garlic in olive oil for 1 minute. Add crushed tomatoes, sugar, salt, and pepper.
Add browned meatballs to the sauce and simmer on low for 30–40 minutes.
Preheat broiler. Split hoagie rolls and line with cheese.
Spoon meatballs and sauce into rolls. Broil for 2–3 minutes until cheese is bubbly and roll edges are toasted.
Serve immediately.
It should look like this when you're finished.