In a large bowl combine all of the meatball ingredients together EXCEPT for the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don't over mix).
Preheat the oven to 400 degrees F. Grease a baking sheet, or line with aluminum foil. Form 15 meatballs, about the size of golf balls, and gently sprinkle them all around with flour.
Place the meatballs one inch apart on the baking sheet and bake for 20 -25 minutes or until cooked through.
While the meatballs cook, make the sauce.
Add all of the sauce ingredients to a saucepan and stir to combine. Simmer for 10-15 minutes.
When the meatballs are finished baking, transfer them to the sauce.
Slice the hoagie rolls in half and layer with cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from oven.
Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.
Make Ahead Instructions: The homemade meatballs and the sauce can both be made in advance and kept in the fridge for 2 days, or as a freezer meal!Freezing Instructions: These meatballs can be frozen raw or cooked.
Cooked Meatballs: Allow them to cool completely after baking, then store in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator or warm meatballs in sauce on the stove.
Raw Meatballs: After making the meatballs and assembling them into small balls, store them in a freezer container bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking as instructed.