A hearty and satisfying sandwich featuring juicy homemade meatballs simmered in rich marinara sauce, topped with melted mozzarella, nestled in a crispy toasted hoagie roll.
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, grated Parmesan, egg, minced garlic cloves, chopped parsley, dried oregano, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
Shape the mixture into golf ball-sized meatballs, about 1.5 inches in diameter.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Do this in batches to avoid overcrowding.
Transfer the browned meatballs to a baking dish. Pour marinara sauce over the meatballs, ensuring they are mostly covered.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Meanwhile, slice the hoagie rolls lengthwise and spread a thin layer of butter on each side. Place them on a baking sheet and toast in the oven for the last 5 minutes of the meatball cooking time.
Once the meatballs are cooked, remove the baking dish from the oven and sprinkle with mozzarella cheese. Return to the oven, uncovered, until the cheese is melted and bubbly, about 5 minutes.
Assemble the subs by placing 3-4 meatballs in each toasted hoagie roll, then spoon some sauce over the top. Serve hot.
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