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Preheat the oven to 400°F. Mix ground beef, ground pork, garlic, onions, Parmigiano Reggiano, breadcrumbs, eggs, parsley, salt, and ground black pepper in a large bowl. Make sure to use my hands to get it fully incorporated.
Line a sheet tray with parchment paper or aluminum foil. Roll the meatball mixture into large balls (about 2 - 3 oz per ball) and place on the sheet tray. Bake for 20 - 25 minutes or until fully cooked through.
While the meatballs are baking heat a large sauce pot over medium-high heat with 2 tbsp of extra virgin olive oil. When hot, add the onions and cook until translucent (about 3 - 5 minutes). Add the garlic and tomato paste and cook for 2 minutes. Add the crushed tomatoes.
Turn the heat down to medium and allow the sauce to cook for 10 - 15 minutes. Season with red pepper flakes, salt, ground black pepper, and sugar. Add the fresh herbs and cook for another 5 minutes. Taste and adjust seasoning if necessary.
Remove the meatballs from the oven and hold them hot. Take the sub rolls and brush them with melted butter. Begin layering the rolls with sauce, 3 - 4 meatballs, and more sauce. Top them with shredded Mozzarella cheese.
Bake for 5 - 7 minutes in the oven until the cheese is melted (or under the broiler on low for 2 - 3 minutes). Garnish with some freshly chopped parsley and serve hot! Enjoy!