Few things hit harder than a saucy, loaded meatball sub fresh out of the broiler, and this version delivers every bit of that comfort without a drop of dairy in sight. The meatballs themselves are a blend of ground beef and ground pork, soaked breadcrumbs keeping them tender and juicy all the way through, while a quick sear in the skillet builds that deep, caramelized crust before they finish simmering in a garlicky, red-pepper-flaked marinara. That sauce is the kind of thing you'll want to eat with a spoon — bright from crushed tomatoes, fragrant from oregano, and rich from all the browned bits scraped up from the pan. Toasting the hoagie rolls under the broiler before loading them up is a small step that makes a big difference, giving you a sturdy, golden base that holds up against all that saucy goodness. The dairy-free mozzarella goes on last and gets broiled until it's melted and bubbling, so you get that satisfying, stretchy pull without any compromise. A scatter of fresh basil over the top is optional, but it adds a pop of color and brightness that really ties everything together. This one serves four and is the kind of weeknight dinner that feels way more special than the effort it takes.
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In a large mixing bowl, combine the dairy free breadcrumbs and dairy free milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, egg, minced garlic (for the meatballs), parsley, oregano, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain.
Roll the mixture into 16 meatballs, each about 1.5 inches in diameter (roughly 2 oz each). Set aside on a plate.
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