Best Italian Meatball Sub sandwich

Ingredients 

For the Meatballs

• 1 pound (454g) ground beef
• 1 pound (454) ground pork
• 3 and 1/2 teaspoons garlic powder
• 3 teaspoons onion powder
• 2 and 1/2 teaspoons Italian seasoning
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 2 large eggs
• 1 cup (100g) parmesan cheese finely grated
• 1 cup panko breadcrumbs
• 3/4 cup (171ml) water

For the Sauce

• 1/3 cup (76ml) olive oil
• 8 cloves garlic minced
• 1/2 teaspoon crushed red pepper flakes
• 2 28 ounce cans crushed tomatoes with basil
• 1 and 1/2 teaspoons salt
• 1/2 teaspoon granulated sugar
• 1 and 1/2 teaspoons Italian seasoning
• 1/2 cup fresh basil leaves chopped

For the Subs

• 8 crusty sub rolls cut in half
• 8 ounces provolone cheese shredded
• 6 ounces fontina cheese shredded
• 2 ounces parmesan cheese finely grated
• fresh basil torn, for garnish, optional

Instructions 

For the Meatballs

1. Preheat the oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.
2. In a large bowl combine ground beef, pork, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. 
3. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don’t over mix here or it’ll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
4. Using an ice cream scoop or large spoon, scoop about two and half tablespoons of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 
5. Place the baking sheet in the oven to bake for 20 minutes, or until they’re cooked though.
6. While the meatballs bake, make your marinara sauce!