In a small bowl, mix breadcrumbs with ricotta cheese, eggs and oil.

In a large bowl, add all other meatball ingredients then add the breadcrumb mixture and gently work with your hands to combine.

Preheat oven to 350 degrees F and line a sheet tray with a piece of parchment paper

You will need a 1-once scoop and a small bowl of water. To validate the meatball size, make one meatball with scoop and weigh. It should be 1-once.

Hint: Scoop a large amount of meatball mix into your hand and use the scoop to scoop out the meatballs from your hand, rubbing the scoop edge on your palm. As the filling in your hand lessens, scoop another large amount into your hand. Make sure to dip the scoop in water every two or three scoops. Once you get this rhythm going, you can get pretty fast. I usually scoop them onto my cutting board and then pick each one up and roll in my palms and place neatly on the lined sheet tray.

The mixture should yield about 70 meatballs.

Bake in preheated oven for 30 minutes or until cooked through. Remove to cool if making ahead.

While meatballs are cooking, heat the sauce in a pan big enough to fit the cooked meatballs and the sauce. Also split the sub rolls.

Once the meatballs are cooked, use a slotted spoon or spatula and remove to the sauce.

Move oven temperature to 475 degrees F.

Line another sheet tray with foil.

Line up sub rolls on the tray and fill them with whatever quantity of meatballs and sauce you want. We fit seven per roll and made ten of them.

Sprinkle on some Parmesan and lay the sliced provolone cheese over each one, letting the cheese overlap onto the roll top.

Place uncovered in the preheated oven for 3-5 minutes until the cheese is brown and bubbly.

Remove to serving dishes and enjoy.