Juicy, deeply browned meatballs made from a blend of ground beef and pork get their savory backbone from garlic, oregano, and a handful of chopped parsley, all held together with egg for a tender, cohesive bite. They're seared first for color, then simmered low and slow in a bright, garlicky marinara built from crushed tomatoes and a pinch of red pepper flakes until they're fully cooked through and infused with sauce. Everything gets piled onto a toasted roll, blanketed in shredded mozzarella, and run under the broiler until the cheese turns molten and blistered at the edges. A scatter of fresh torn basil at the end adds a clean, herbal lift that cuts through the richness. It's the kind of hearty, saucy, cheese-pulling sandwich that feels indulgent but comes together with straightforward pantry staples and a couple of skillet steps. This one's a genuinely solid pick for a gluten free lineup, no compromise on flavor or that classic sub-shop experience.
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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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