Remember- this recipe is part of my Cook Once Eat Twice series- it is a MEGA batch of meatballs! We use half of the meatballs for these sub sandwiches and the rest in this stir-fry. If you only want enough meatballs to make this recipe, halve the meatball ingredients.

Make the meatballs: preheat the oven to 400 degrees F. In a bowl, whisk together the 15oz ricotta cheese, 2 eggs, 3 cloves grated garlic, 1 teaspoon kosher salt and 1 teaspoon black pepper. Add the ground beef and breadcrumbs and mix until everything is combined. Grease or line two rimmed baking sheets. Roll meat mixture into about 55-70 small meatballs and place them an inch or so apart on the prepared baking sheet/(s). Bake for 20-25 minutes, until fully cooked through. Set aside half of the meatballs to put in the freezer or use in this recipe tomorrow.

Make the garlic bread: smash together 3 tablespoons butter, 3 tablespoons mayo, ½ cup finely grated Parmesan cheese, 3 cloves grated garlic, pinch of red pepper flakes and 2 tablespoons finely chopped parsley. Open up the hoagie rolls and slather the garlic butter mixture all over both sides, place on a sheet pan. Bake at 400 degrees F for 10-12 minutes until the garlic bread is bubbly and browning around the edges.

Assemble subs: toss the remaining half of your meatballs (about 22-24 meatballs) with the marinara sauce. Scoop 7-ish meatballs into each sub. Top with mozzarella cheese and bake for 10 minutes.

Top with fresh parsley and parmesan cheese and enjoy!