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In a food processor, combine the onion, garlic, spinach, parsley and basil. Give it a pulse until everything is finely finely minced. Perfect.
Now to a bowl, add the ground pork, herby spinach mix, panko, the egg, parmesan cheese and a good pinch of salt. Mix well with your hands until everything is incorporated, forming two-inch meatballs. Place them on a baking sheet and either chill until firm, or go ahead and start cooking!
Preheat your oven to 400. (Do this earlier if you start cooking right away.)
In a small saucepan, simmer your marinara on low so that it’s nice and warm. *this may not be entirely necessary since we’re baking the subs. I’m just an over planner.
In a medium skillet, drizzle 2 Tbs. Extra-virgin olive oil over a medium high heat. Add the meatballs to the skillet, searing all over until you get some nice browning. Let the meatballs stick to the pan for about two minutes, then gently flip once the sticking releases. You might have to gently pry them, but it’ll work out. Trust in yourself.
Place the meatballs in your sub rolls, drape with marinara and top with grated mozzarella. Bake roughly 15 minutes, until the cheese is melty and starting to brown and bubble. Garnish with extra parsley and parmesan cheese! Divine.
Serve immediately.
Makes four subs if you use three meatballs each.