Step 1

Preheat oven to 450°F

Step 2

Grease a rimmed baking sheet with olive oil

Step 3

For the panade, mix together the cream, egg, salt, pepper, bread and breadcrumbs by hand in a medium bowl

Step 4

For the meatballs, place the beef in a large bowl and add the garlic, basil, parsley, chili flakes, salt, pepper, ricotta, Parmesan and panade

Step 5

Mix with your hands until just combined; do not overmix

Step 6

Form the mixture into about 24 meatballs and place on the prepared baking sheet

Step 7

Bake until golden brown, about 10 to 12 minutes

Step 8

Meanwhile, make the sauce

Step 9

In a large stock pot over medium heat, add the olive oil, onions and garlic and cook, stirring occasionally, until golden brown

Step 10

Add the chili flakes and bay leaf and stir for a few seconds

Step 11

Stir in the crushed tomatoes, season with salt and pepper and bring to a simmer

Step 12

Carefully add the meatballs (so they don't break) and any juices on the baking sheet to the simmering sauce, cover and simmer over low heat for 1 hour

Step 13

Meanwhile, prepare the toppings

Step 14

Char the skin of the peppers on burners directly over the gas flame, turning them every few minutes so they char evenly

Step 15

If you don't have a gas range, you can broil them instead

Step 16

Transfer to a bowl, cover with plastic wrap and let sit for several minutes

Step 17

When the peppers are cool enough to handle, peel off the skin, discard the seeds and slice the flesh into strips

Step 18

Toss in a serving bowl with some EVOO and the smashed garlic cloves and season with salt and pepper

Step 19

Heat about ¼ cup of olive oil in a large skillet over medium heat

Step 20

Add the onions and saute, stirring occasionally, until they start to caramelize

Step 21

Raise the heat to high, add the mushrooms and season with salt and pepper

Step 22

Continue to cook, stirring occasionally, until the mushrooms are golden brown, adding more oil, if needed

Step 23

Transfer to a serving bowl

Step 24

Arrange the cheeses, chili paste, cherry peppers and basil in bowls and set the rolls on a platter

Step 25

Transfer the meatballs and sauce to a serving dish and garnish with extra grated Parm, dried oregano and a drizzle of EVOO

Step 26

Let guests build their own meatball heroes