From: Sugar and Spice
1/2 lb. ground beef
1 tbs. garlic, chopped
1/2 cup Italian seasoned bread crumbs or panko bread crumbs
2 Tbs. parsley leaves, finely chopped
2 Tbs. grated parmesan
salt and freshly ground black pepper
2 Tbs. canola oil
1 cup tomato sauce, jarred or homemade, recipe below (definitely must make the homemade sauce. It really is not optional)
Chunky Tomato Sauce:
2 Tbs. olive oil
1/2 medium onion, diced
1 Tbs. garlic, chopped
1 (28 oz.) can diced tomatoes
2 Tbs. fresh basil leaves, chopped
2 Tbs.fresh parsley, chopped
salt and pepper
Preheat oven to 400 degrees.
For meatballs, in a large bowl mix together all ingredients, except the canola oil, tomato sauce and mozzarella, until well combined. using wet hands, form walnut sized pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides. (I made my meatballs a tiny bit bigger than walnut sized. Also, I never fry my meatballs. I always bake them. It is so much easier and healthier. Just line a cookie sheet with foil and place the meatballs on the cookie sheet just so that they aren't touching. Bake at 350 degrees for about 25 minutes.)
Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1/4 cup of the tomato sauce, 4 meatballs and some mozzarella. (As you can see in the picture, I didn't put a ton of sauce on mine to start thinking it would be super messy. I added more later.) Put in the oven and bake for 10 minutes or until the cheese is melted. (I just popped mine into my toaster oven.) Transfer to a serving platter and serve.
For Sauce, in a medium pot, add the oil and heat over medium heat. Add the onion and garlic and saute for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes.