Meatballs
three huge eggs
2 pound lean ground beef
1 cup bread crumbs (Panko)
3/4 cup freshly grated parmesan
a half-cup of milk
3/4 cup 1/2 cup minced Italian parsley 1 teaspoon crushed red pepper flakes
2 tablespoons dried basil 1 tablespoon dried oregano
1 tablespoon minced or crushed garlic
2 cups Pan broth with beef
Sauce with Tomatoes
2 tbsp 1 and 1/2 cups olive oil 1 28 oz chopped onion 2 14.5 oz whole peeled tomatoes or crushed Fire-roasted tomato cans
Meatball pan liquid (reserved)
1/2 cup finely chopped Italian parsley
1/2 – 1 tsp Red pepper flakes, crushed
Season with salt to taste
Boats
6 rolls of hoagie
12 thick mozzarella cheese slices
Parmesan cheese, freshly grated

Meatballs
Preheat the oven to 425°F.
In a large mixing basin, lightly beat your eggs.
Mix in the other ingredients with your hands until everything is well blended. Avoid over-mixing.
Cooking spray a large cookie sheet (you may need two) lightly. Scoop out the meat mixture with a 1/4 cup measuring cup and shape into meatballs, placing each one on the sprayed baking sheet.
2 cups beef broth should be spread across the bottom of the cookie sheets.
Bake for approximately 25 minutes in a preheated oven.
Sauce with Tomatoes
Cook the onions in the olive oil until they start to brown.
30 seconds after adding the garlic, it should be fragrant.
If using whole tomatoes, smash them by hand. Then combine the pan liquid, parsley, red pepper flakes, basil, oregano, and salt in a mixing bowl.
Cook for 15 minutes.
Warm the meatballs thoroughly, about 10 minutes.
Boats
Preheat the oven to 450°F.
Using a serrated knife, cut around the top of a hoagie roll.
To make a boat, remove the top and tear out the midsection. Remove the bread and store it for later use, such as bread crumbs.
Place two thick slices of mozzarella cheese in the bottom of the boat. Brush the remaining exposed bread on the interior with olive oil.
Bake until the cheese is melted.
Place three meatballs in each boat, then top with sauce and fresh grated parmesan cheese.