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With a stand mixer or by hand in a large bowl, combine all meatball ingredients.
On a sheet pan, form meatballs a little larger than golfballs.
Chill in fridge while preparing sauce.
In a large pot over med-high heat, add oil and Vinny R’s seasoning.
Toast and “open up” the herbs for about a minute.
Add onions and garlic and sauté for about three minutes.
Add cans of crushed tomatoes, then salt and pepper, to taste.
Bring to simmer.
Drop in meatballs and simmer until balls are completely cooked through and sauce has reduced to your desired thickness, about an hour.
Cut bread open and remove some of the inside to create a landing zone for the goods.
Build as follows: Bread, provolone slices, meatballs and sauce, shredded mozzarella, and more Vinny R’s.
Broil to melt cheese and EAT