Garlic Meatball Subs

Prepare Your Ingredients
Set oven to broil on high and place rack on middle level
Foil-line and lightly grease a baking sheet.
Wash and dry the produce.
Mince 4 cloves of garlic.
Roughly chop the basil to make about 1 Tbsp.
Roughly chop enough romaine for a small salad.
Mince the diced onions

Make the Meatballs
Heat ½ Tbsp. olive oil in a medium pot, over medium-high heat, swirling to coat.
Add the onion and saute 2-4 minutes, or until softened, stirring occasionally (add oil if pan is dry).
Add the minced garlic and cook an additional 1 minute.
Remove pot from heat and transfer half of the onion mixture to a large mixing bowl.
Add the egg, ground beef, panko, and italian seasoning, to the mixing bowl and season with salt to taste.
Mix to combine well, and shape into 6 meatballs, place on the baking sheet, and broil for 8 minutes.

Make the Sauce
Return the pot with remaining onion mixture to the stove, over medium heat.
Add the marinara, bring to a simmer, and cook 5 -7 minutes, stirring occasionally.
Season with salt and pepper to taste.
Remove meatballs from the oven, but leave the broiler on.
Transfer the cooked meatballs to the sauce and stir until they are well-coated.
Allow to simmer, 2-3 minutes.

Make the Salad
Toss the romaine in a salad bowl with the croutons, parmesan cheese, and desired amount of dressing.

Finish the Subs
Place the hoagie rolls on the baking pan and place 3 meatballs inside each roll, along with the sauce.
Place 2 slices of the cheese on top of each sandwich.
Place pan in oven to allow cheese to melt, about 1 minute, watching carefully.

Plating
Top the meatball subs with the fresh chopped basil.
Serve the salad on the side.
Enjoy!