Measure out the panko breadcrumbs, then place them into a food processor for about 5-7 seconds to break them up a little. Add the breadcrumbs and the rest of the ingredients to a large bowl and mix the mixture well by hand.

Form the meatballs: if you are measuring by weight, 38 grams each is ideal. Let the meatballs sit for about 15 minutes in the refrigerator. Remove and reshape a little if needed before cooking.

Preheat the oven to 410°F. These meatballs can be placed on a sheet tray or in a mini muffin tin – either works. Place in the preheated oven for about 20 minutes. While the meatballs cook, gently heat your marinara in a saucepan for serving.

After 20 minutes, remove the pan from the oven and then remove the meatballs from the pan and assemble your sandwich.

To assemble your sandwich, split the hoagie roll and place the cheese slices (optional) on the inside (2 per hoagie). Toast the hoagie roll briefly in a toaster oven or broil in your oven to melt the cheese and toast the bread slightly.