1. Preheat your oven to 375°F. This is perfect for melting the cheese at the end and giving everything a little golden finish.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, egg, minced garlic, smoked paprika, salt, and pepper. Use your hands to gently mix until just combined—don’t overwork or the meatballs will get tough.
3. Shape the mixture into 16 small meatballs, about 1 to 1.5 inches each. I like making smaller meatballs because they cook evenly and are easier to pile into a sub bun.
4. Heat a large oven-safe skillet over medium heat. Add a drizzle of olive oil and brown the meatballs, turning occasionally, for about 6-8 minutes. They don’t need to be fully cooked through yet—just a nice golden crust.
5. Pour the honey BBQ sauce and water (or broth) over the meatballs. Stir gently to coat everything in sauce, then reduce the heat to low. Let it simmer uncovered for 10 minutes, spooning sauce over the meatballs occasionally. This step is where the flavors really meld—like the slow Sunday roasts I grew up with, where patience made all the difference.
6. Sprinkle the shredded mozzarella evenly on top of the meatballs and transfer the skillet to the oven. Bake for 8-10 minutes, or until the cheese is melted and bubbly.
7. While the cheese is melting, lightly toast your hoagie rolls either in the oven or on a skillet—this keeps them from getting soggy when you pile on the saucy meatballs.
8. Serve the meatballs hot, spooning them generously onto the toasted buns. Garnish with fresh parsley for a pop of color and freshness.

One of my favorite memories is sitting at the kitchen counter with my kids, tearing into these subs while swapping stories from the day. The skillet does most of the work, so I can focus on making those moments count.