Italian Meatball Subs

Instructions

1. In a large bowl, soak breadcrumbs in milk. Add the meat, Parmigiano, eggs, garlic paste, lightly dried parsley, onion, salt, and black pepper mix well. Shape mixture into 16 meatballs (~2 ounces each).   
2. Heat olive oil in a 12-inch skillet. Brown meatballs on all sides, then remove and set aside.   
3. In the same pan, add the marinara sauce and bring to a simmer. Scrap up browned bits from pan.   
4. Place meatballs into the sauce. Simmer on low for about 1 hour or until meatballs reach an internal temperature of 165°F.
5. Transfer meatballs to a small sheet pan or baking dish and align the meatballs in rows of 4 with a layer of marinara underneath. Spoon more marinara on top, then cover with sliced mozzarella. Broil on the top rack until melted and slightly browned.      
6. Spread sauce on sub rolls and top with grated Parmigiano. Transfer 4 cheesy meatballs to each sub. Spoon extra sauce over, top with torn basil and enjoy.