Meatball Subs Recipe

In a large mixing bowl, make a well in the center of the ground sirloin. Into this well, add the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a pinch of salt and pepper.

Gently mix the ingredients until they're just combined; be careful not to over-mix, which can make the meatballs tough. Divide the mixture into 4 equal parts, then roll each part into 4 balls. Arrange them evenly on a nonstick baking sheet.

While the meatballs roast, heat a medium saucepan over medium heat. Add the olive oil and garlic. Once the garlic starts to sizzle and smells fragrant, stir in the herbs and crushed pepper. Let the oil infuse for about 30 seconds, then add the canned tomatoes and season with salt and pepper.

Bring the sauce to a gentle bubble, then reduce the heat and let it simmer until the meatballs are ready to come out of the oven.

Add the roasted meatballs to the simmering sauce, making sure they're well coated. Pile 4 meatballs and plenty of sauce into each sub roll. Top generously with shredded provolone cheese.

Place the assembled subs under the broiler until the cheese is bubbly and melted. Finish with shredded basil or arugula leaves and serve alongside a pile of oven fries.