3large submarine buns, sliced in half horizontally
1pkg (250 g)plain cream cheese, softened(or use garlic & herb cream cheese and omit mixing in the herbs)
1/2tsp (2 mL) eachgarlic powder, basil leaves and oregano leaves
1/2 cup (125 mL)shredded mozzarella cheese
Preheat oven to 350°F (180°C).
Make meatballs by combining all ingredients until mixture looks uniform. Roll into 1-inch (2.5 cm) balls and place on a parchment lined baking sheet. Bake in preheated oven for 15 minutes or until the internal temperature reaches 160°F (71°C).
Meanwhile, spread a small amount of tomato sauce onto the bottom of a 9×13-in (22×33 cm) casserole dish. This is to prevent the buns from sticking to the bottom of the pan.
Next, mix the cream cheese with the garlic, basil and oregano. Spread onto the submarine buns and place in the casserole dish, fitting them side by side (cut in smaller pieces to fit if needed).
Once the meatballs are cooked, place in a large bowl and toss them with the tomato sauce. Distribute the mixture evenly over the sub buns. Sprinkle with cheese and place in preheated oven for 25 minutes. Broil for another 3-5 minutes, just until cheese is bubbly.