Here's the usual disclaimer: This is my own recipe which means all measurements are estimates. Starting with smaller quantities and adding more as needed is probably your best bet.
Ingredients:
French Rolls
Softened Butter
Garlic Salt
Shredded Mozzarella Cheese
One generous pound of ground beef
1/3 of an medium onion; grated
5 garlic cloves; grated
1/2 cup Plain Bread Crumbs
1/2 cup Grated Parmesan Cheese
1 to 2 Eggs
Olive Oil
1 small can of Tomato Paste
Sugar
1 1/2 cups of Beef Broth
Beef Better than Bouillon
Place the beef in a large bowl for mixing. Add onion (with liquid from grating since it kind of pulverizes it) and garlic to the ground beef. Add one egg, half the bread crumbs, and Parmesan cheese mixing together by hand. Add other egg or dry ingredients as needed to get a properly sticky consistency. Roll small meatballs about the diameter of a silver dollar. You can make these ahead of time or even freeze them if you'd like.
To make the sauce sear the meatballs on all sides in a hot pan lightly coated with olive oil. Once browned remove the meatballs from the pan, they will be added back into the sauce to finish cooking. Add about 3/4 of a cup of the beef broth to the hot pan, scraping up the bits of meat stuck to the bottom. Add the can of tomato paste and add more beef broth if necessary to get the sauce consistency you'd like. To intensify the beef flavor use a small spoonful of Better than Bouillon and a sprinkle sugar to sweeten the sauce if desired. Add the meatballs back into the sauce to finish cooking.
Take the french rolls and carefully split them in half trying to leave them connected at the bottom. Spread with butter and sprinkle with garlic salt to bake in the oven at 350 for 3-4 minutes to get warm and toasty. When rolls are done place meatballs and sauce inside, top with shredded mozzarella and return to the oven for a couple of minutes to melt the cheese.
