Let’s start by making the meatballs. If you’re using leftover ones, you can skip the first 3 steps:

1. In a large bowl, use your hands to mix the ground beef and pork with the eggs and the bread & water mixture.
2. Add 1/2 of the grated pecorino cheese along with the chopped garlic, parsley, onions and black pepper. Mix again.
3. Use your hands to make meatballs, place them in an oiled baking tray, and bake in a preheated oven at 356° F for 45 minutes.
4. Cut the meatballs in half.
5. Place them in a pan with the marinara sauce and saute them at medium heat for about 5 minutes. Halfway through the process, add some basil leaves and 3/4 of the remaining pecorino cheese, then let it melt with the sauce.
6. While the cheese melts, open up the Italian bread roll and make a layer of provolone cheese on the lower half. Then add the meatballs and the marinara+cheese sauce, and top with as many mozzarella cubes as you can.
7. Bake at 356° F for a couple minutes, just enough to make the cheese melt.
8. Take your meatball parm sub out of the oven, add some more fresh basil leaves and the remaining pecorino cheese.

Enjoy!