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1
Add the ground beef, veal, sausage and pancetta to a large bowl.
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2
Combine the dried herbs and olive oil in a small glass bowl or mortar and pestle and smash them with the back of a spoon or pestle to release the flavors.
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3
Using your (clean) hands, gently fold the eggs, 1/2 cup of the Parmigiano-Reggiano, dry herbs, fresh parsley, chopped onion and 8 roasted garlic cloves into the meat mixture.
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4
Toss the breadcrumbs with salt and pepper in a small bowl. Slowly add the milk, stirring until the mixture resembles coarse, wet sand.
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5
Add the breadcrumbs to the meatball mix and gently fold again just until the ingredients are evenly incorporated.
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6
Using a large tablespoon or an ice cream scoop, form the meatballs and place them on a baking sheet. (Gently squeeze the meatballs as you form them to release any air pockets.)
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7
Preheat your oven to 350F. Place a large skillet over medium-high heat and add a few tablespoons of olive or vegetable oil. When the oil is hot, sear the meatballs in the skillet, turning every 3 minutes or so to attain an even crust. Place the seared meatballs to a large baking dish or lasagne pan that has been coated with cooking spray.
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8
While the meatballs are searing, warm the marinara sauce over low heat in a medium-sized saucepan.
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9
Ladle the warm marinara sauce over the meatballs, then slide the baking dish into the oven for 30-40 minutes until the meatballs are cooked through. While the meatballs are cooking evenly spread the butter on the cut sides of the Hoagie rolls.
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10
After removing the meatballs from the oven, turn on your broiler feature and slide the sheet of buttered rolls under it to toast for a few minutes until they begin to brown..
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11
Place 3-4 meatballs on each roll, and spoon marinara sauce over the meatballs. Drizzle a little Bechamel sauce (if using) on top of the marinara, then top each sub with two pieces of Provolone cheese.
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12
Sprinkle the remaining 1/2 cup of Parmesan cheese over each sandwich, then slide the baking sheet under the broiler again until the cheese is bubbly and beginning to brown, about 5 minutes. Serve immediately
