Meatball Subs

For the marinara sauce:

Place olive oil, onion, garlic, salt, pepper, Italian seasoning and oregano into a large skillet with a lid. Heat over medium-high sauteing until onions are softened. Add tomatoes, tomato paste, honey and water. Stir until well combined. Bring to a simmer. Reduce heat to low and cover. Cook 30 minutes.

For the meatballs:
In a large bowl, mix ground beef, egg, onion, garlic, Italian seasoning, pepper, salt, Dijon mustard, fresh basil and Parmesan cheese until thoroughly combined. Divide the meat mixture into 20 meatballs.

For the assembly and preparation:
Gently place the meatballs into the simmering marinara sauce, allow them to cook for 10 minutes before gently stirring. Then cook for 30 minutes covered over low. Add basil and stir to combine.

Preheat oven to 450 F.

Cut a V in the top of the hoagies and remove the insides to make room for the meatballs. Brush the inside and outside of the hoagies well with olive oil. Place the rolls on a baking sheet.

Mix mozzarella and Parmesan cheese. Use half of the cheese mixture and divide evenly between the hoagies.

Place the hoagies in the preheated oven and bake 4 minutes uncovered.

Divide meatballs and sauce to fill the hoagie rolls. Divide remaining cheese over the top of the meatballs. Bake another 5 minutes or until cheese is golden brown.

Allow to cool 5 minutes before serving.