Wash vegetables, then slice green onions thinly, chop parsley, mince garlic, and grate parmesan. Set aside.

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In a large bowl, add the meat and break it up a bit with a fork. Be gentle with the meat during the entire process to prevent the meatballs from getting tough. Add the rest of the meatball ingredients to the bowl and mix by hand until all ingredients are dispersed evenly.

 

Roll into 2-3 tbsp balls, you should have 16-20 meatballs. If you made too many for your meal, they can be frozen for up to 3 weeks in the freezer. Thaw fully over night in the fridge before using.

 

In a large skillet over medium heat, heat the oil until it spreads and is shimmering. Brown meatballs, rotating as each sides browns. This should take between 10-20 minutes until all sides of a meatballs are fully dark brown and crisp.  

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While meatballs cook, prepare a sheet pan with the buns sliced open on it, slice the mozzarella into thin sheets, and preheat the oven to 375°F.

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Remove the meatballs when they've finished cooking and place directly on the buns. Place 3-4 meatballs in each sandwich. Add spoonfuls of marinara sauce on top of all meatballs. Add cheese to the tops of all meatballs and bake for 5-7 minutes or until cheese is melted. Remove from oven and serve right away.