The grinder is something that I stay tried and true to. While I might sometimes say "I have to go to the liquor store," you'll never hear the words "I'll have a tuna grinder." Despite it's name, you go to Subway for grinders, not subs. Alas, sometimes you have to give way to the powers at be (Google) and refer to your meatball grinder as a meatball sub for SEO purposes.
For the meatballs:
1 pound ground beef
1/2 cup Italian breadcrumbs
2 tablespoons fresh parsley (1 tsp dried)
1 tablespoon garlic powder
1 cup grated parmesan cheese
1 teaspoon kosher salt
For the meatball subs:
2 cups marinara sauce
4 hoagie or sub rolls
4 slices provolone cheese
1 cup parmesan cheese
3 tablespoons fresh parsley
1. Preheat the oven to 375 degrees F. In a large mixing bowl combine all meatball ingredients together. Mix with your hands until just combined. Over mixing the meatballs will cause them to become tough.
2. Form meatballs into 1 inch in diameter balls, roughly the size of a golf ball. Place on a lined baking sheet. Bake in the over for 10 - 15 minutes.
3. If serving right away, place into a large pot of heated marinara sauce and simmer for another 30 minutes.
4. Using a serrated knife cut vertically down each roll openings them up. Place on a baking sheet and bake for 10 minutes until crispy. Add a slice of provolone cheese to each roll and bake until cheese is melted, about 5 minutes.
5. Remove the from the oven and place 3-4 meatballs on each sub roll. Spoon desired amount of sauce over the meatballs. Top with grated parmesan cheese. Bake for another five minutes, until cheese is melted on top. Top with fresh parsley and enjoy!