2 hoagie rolls
dash of garlic powder
1 pound ground beef
1 large egg, lightly beaten
1/2 cup panko bread crumbs
1/4 cup water
3 tablespoons minced garlic
Coarse salt and ground pepper
1/4 teaspoon dried oregano
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 can (28 ounce) crushed tomatoes
In a large stirfry pan, or heavy pot, heat 1 tablespoon oil over medium-high heat; swirl to coat.
Mix ground beef, eggs, panko breadcrumbs, and water in a bowl until well combined.
Add meatballs and cook turning occasionally until browned, about 7 minutes.
Add crushed tomatoes, 1 teaspoon garlic, 3/4 teaspoon oregano, and pinch of sugar.
Season with salt and pepper.
Bring sauce to a boil, reduce to rapid simmer and cook until meatballs are coated through, about 15 minutes.
Meanwhile, split hoagie rolls and place cut side up on a rimmed baking sheet.
Spread with butter, and shredded parmesan cheese till covered; add dash of garlic powder on top.
Broil in oven till cheese has melted and edges of bread have browned.
Serve meatballs and sauce with cooked spaghetti noodles.
My own recipe