The best cheesy meatball sub sandwich 😍 saucy, melty, and so good!

Ingredients For the Meatballs: 1 lb ground beef (85% lean / 15% fat) 1 egg 1 tbsp finely grated or chopped onion 2 garlic cloves, minced Chopped parsley (a small handful) 2 tbsp grated Parmesan cheese 2–3 tbsp breadcrumbs 1 tsp cumin 1 tsp paprika Salt and black pepper, to taste Olive oil and butter (for cooking) Provolone cheese (for topping) For the Bread: 3 cups bread flour 1½ cups lukewarm water 1 tsp salt 1½ tsp instant yeast For the Sauce: 1 can (15 oz) tomato sauce ½ can (7–8 oz) diced tomatoes 1 small yellow onion, finely chopped 2–3 garlic cloves, minced Salt and black pepper, to taste Instructions Bread In a large bowl, mix yeast with lukewarm water and flour. Let rest for 15 minutes at room temperature. Fold the dough, rest for 30 minutes, and fold again. Cover and refrigerate overnight. Remove from the fridge and let it sit at room temperature for 30 minutes. Divide the dough in half and shape into sub or baguette-style loaves. Proof for 20–30 minutes. Make shallow cuts on top using a knife or scissors. Preheat oven to 450°F (230°C). Place a baking dish with water in the oven while it preheats — this creates steam for a soft inside and crusty outside. Bake for 30–45 minutes, or until golden brown. Meatballs & Sauce In a bowl, combine ground beef, egg, onion, garlic, parsley, Parmesan, breadcrumbs, and spices. Mix until just combined and form into meatballs. Heat a little olive oil in a pan and brown the meatballs on all sides. Remove and set aside. In the same pan, add butter, then sauté onion and garlic until fragrant. Add tomato sauce, diced tomatoes, salt, and pepper. Stir and let simmer. Return the meatballs to the pan and cook for 20 minutes. Stir in some grated Parmesan and parsley at the end. Assemble Cut your homemade bread into desired sandwich lengths. Spoon the meatballs and sauce onto the bread. Top with provolone cheese. Broil until the cheese is melted and bubbly (or use a torch for extra browning). Serve warm and enjoy!