How to make it: 
Preheat oven to 425° F.

Season your ground meat (beef, sausage, chicken, turkey, or a blend of any you like) with garlic, onion powder, Italian seasoning, basil, and a pinch of salt. Add about a 1/3 cup of breadcrumbs. Resist the urge to squeeze the meat; make a fork with your fingers and mix until combined. Gently roll in to golf sized balls or use a cookie scoop for even sizing. Now here's the trick: break that ball in half to make perfectly bite-sized pieces for a sandwich.

In a large skillet or braiser, use a little olive oil on medium heat and gently rotate the meatballs as all of the sides brown. Be careful not to break them apart.

Once mostly cooked through, pour in the tomato sauce and let it simmer over medium-low heat for 15 minutes for the flavors to meld and the tomato sauce to reduce a bit.

While the sauce is simmering, cut the tops off each bun. Use a V method so the meatballs can sit in a bed rather than fall out of a flat surface.

Place the bottom buns on a parchment paper lined baking sheet. Sprinkle the shredded mozzarella in the bun. Then add saucy meatballs, fresh mozzarella and grate fresh parmesan over the top. Bake without the tops for 5-8 minutes, or until the cheese is nice and melty. 

Serve hot and enjoy!

Tip: Please always shred your own cheese. Block cheese has less preservatives than pre-shredded so it will melt better. I've said it before, I'll say it again: pre-shredded packaged cheese contains sawdust. They call it "cellulose". It's FDA approved - obviously - but it's an unnecessary additive that blocks proper melting. Do this extra step for better tasting food!