In a mixing bowl, mix ground beef, crackers, salt, pepper, onion, and egg. Don’t be afraid to get your hands meaty, really get in there and mix it all together. Then, shape the meat mixture into one-inch balls. I typically place all the meatballs on a baking sheet and pop them in the freezer for 10-15 minutes, which I think helps them hold their shape during the sear. But that certainly isn’t a requirement.

Grab a large skillet and heat that baby up over medium-high heat. Once the skillet is hot, add the meatballs and brown on all sides. Drain any excess fat from the meatballs, pour in the marinara, give it quick stir, bring everything back up to a simmer over medium heat, and let it simmer for 15-20 minutes.

Now for assembly, spoon 4-5 meatballs and their accompanying marinara into a hoagie roll and top with cheese. At this point, if you like your bread crusty and your cheese extra melty, you could put your subs open-faced on a (clean) baking sheet in the oven under the broiler for a couple of minutes. Or you could fold up the sub and enjoy as-is, which is what we normally do. Enjoy whichever way you choose!