Soak the bread in the milk in a medium bowl, set aside. In a separate bowl, add the beef with the shallots, garlic, ricotta, parsley, basil, Parmesan, salt, and egg. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid, and discard. Mix the ingredients thoroughly. Form the meat mixture into 2-inch balls using a scoop to mold each one uniformly. Place them on a broiling pan and bake, until golden on the outside (about 20-30 minutes).
Add crushed tomatoes, sauce and spices to a large dutch oven or pot and bring to a simmer over medium-low heat.
Add cooked meatballs to the sauce. Cover and simmer for no less than 30 minutes, stirring occasionally.
During the last 10 minutes of cooking, preheat oven to 325 degrees F.
Slice hoagie rolls open, leaving a hinge. Bake the rolls at 325 degrees F for 10 minutes or until heated through.
Sprinkle mozzarella cheese onto the inside warm hoagie rolls. Spoon 3-4 meatballs per roll, depending on the size of your rolls. Ladle over some sauce and top with more mozzarella cheese. Serve with extra sauce and parmesan cheese if desired.
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