1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into golf ball-sized meatballs, placing them on the prepared baking sheet.
4. Bake the meatballs for about 15-20 minutes until they’re browned and cooked through.
5. While the meatballs are baking, warm the BBQ sauce in a saucepan over low heat.
6. Once the meatballs are done, transfer them to the saucepan and gently coat them in the BBQ sauce.
7. Slice the hoagie rolls and brush the insides with melted butter. Toast them under the broiler until golden brown.
8. Place the BBQ-coated meatballs into the toasted rolls. Sprinkle generously with shredded cheddar cheese.
9. Return the subs to the oven for a few minutes until the cheese is melted and bubbly.
10. Garnish with fresh parsley before serving.

A little trick I learned from my grandmother: don’t be afraid to get your hands dirty when mixing the meatball ingredients. It’s the best way to ensure everything is evenly distributed.