Meatball Subs

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  Bread Crumbs, Panko, Dry(120g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(3g)
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  Onion powder(3g)
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  Italian seasoning(3g)
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  ¼ tsp salt ($0.02)
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  ¼ tsp pepper ($0.02)
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  Egg, Whole, Large
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  Whole Milk(60g)
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  Italian Pork Sausage(454g)
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  90/10 Ground Beef(454g)
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  Yellow Onion
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  Garlic(120g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tomato Paste(30g)
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  Tomato, Canned, Crushed(794g)
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  ½ tsp dried basil ($0.05)
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  Oregano, Dried(3g)
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  Brown sugar(5g)
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  1 Tsp Salt (To Taste, $0.03)
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  Bread, French Or Hoagie Roll
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  Mozzarella Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Lightly whisk the eggs in a small bowl. In a separate bowl, combine the panko breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Add the Italian pork sausage, ground beef, whisked eggs, and milk to a large bowl; mix gently with your hands until just combined—do not overmix.
2. 2Shape the meat mixture into 24 meatballs (about 1.5 tablespoons each). Heat the olive oil in a large skillet over medium-high heat. Working in batches, cook the meatballs 8–10 minutes, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F. Set cooked meatballs aside on a plate.
3. 3Dice the onion and mince the fresh garlic. Add the diced onion and minced garlic to the same skillet over medium heat with a splash of olive oil; sauté 5–7 minutes until softened and translucent. Stir in the tomato paste and cook 3–5 minutes more over medium heat, stirring occasionally, until the paste darkens slightly.
4. 4Add the crushed tomatoes, dried oregano, brown sugar, salt, and pepper to the skillet. Stir to combine and scrape up any browned bits from the bottom. Bring to a gentle simmer over medium heat, then reduce heat to medium-low. Partially cover and simmer 30 minutes, stirring occasionally. Taste and adjust seasonings as needed.
5. 5Return all cooked meatballs to the pot with the sauce. Stir gently to coat. Simmer uncovered over medium-low heat 10–15 minutes until meatballs are heated through and sauce thickens slightly.
6. 6Preheat the oven to 350°F. Split the French bread or hoagie rolls and arrange on a baking sheet. Place 3 meatballs into each roll, spoon sauce over top, and sprinkle the part-skim mozzarella on each sub.
7. 7Bake 5–7 minutes at 350°F until the cheese melts and bread edges are lightly toasted.
8. 8Divide the remaining meatballs and sauce evenly into 8 airtight containers while hot. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a skillet or microwave before assembling fresh subs.