Meatball Sub

Preheat your oven to 400°F (200°C).

In a large bowl, combine the ground beef, crumbled crackers, milk, grated Parmesan cheese, finely chopped onion, 2 tsp minced garlic, pink Himalayan salt, black pepper, and Italian seasoning.

Gently mix the ingredients with your hands until just combined. Do not overmix.

Use an ice cream scoop to form uniform meatballs and place them on a baking sheet lined with aluminum foil that has been sprayed with cooking spray.

Bake the meatballs for 17 minutes, turning them over halfway through the cooking time.

While the meatballs are baking, prepare the marinara sauce. Heat the olive oil in a pot over medium heat.

Add the chopped onion and sauté for about 5 minutes, until softened.

Add 1 tbsp of minced garlic and cook for another minute until fragrant.

Stir in the crushed tomatoes, salt, dried basil, and dried oregano.

Bring the sauce to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes.

Once the meatballs are done baking, add them to the simmering marinara sauce. Let them simmer in the sauce for about 15 minutes.

While the meatballs simmer, slice the hoagie rolls, place pats of butter inside, and toast them in the oven until golden.

To assemble the subs, place about 5 meatballs inside each toasted roll, top with extra sauce, and a generous amount of shredded mozzarella cheese.

Add mild banana peppers for an extra layer of flavor, if desired.