Step 1

Heat oil in a large deep frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion is softened. Add tomatoes, ½ cup (125ml) water, basil stalk and sugar. Bring to the boil; reduce heat to low-medium, simmer for 20 minutes or until reduced. Discard basil stalk and season to taste. (Makes 2 cups).

Step 2

Meanwhile, combine mince, eggs, breadcrumbs, parmesan, parsley and garlic in a large bowl; season. Divide and roll mince mixture into 12 even balls, approximately 60g each.

Step 3

Heat the oil in a large deep non-stick frying pan over medium-high heat; cook meatballs, turning, for 2 minutes or until well browned all over. Cook all variations for 12 minutes, except Thai-style (see below) for 10 minutes, and plant-based for 20 minutes.

Step 4

Transfer meatballs to Napolitana sauce in the pan. Bring to the boil, then reduce heat to low; partially cover and cook, stirring occasionally, for 30 minutes or until sauce thickens.

Step 5

Preheat grill to high.

Step 6

Cut rolls in half lengthways, without cutting all the way through. Spoon sauce inside rolls, covering both sides. Fill each roll with three meatballs; top with more sauce and 2 tablespoons of grated mozzarella. Place subs on a foil-lined oven tray; grill for 2 minutes or until mozzarella melts.

Step 7

Serve subs topped with basil and extra grated parmesan, if you like.