For the meatballs, preheat the broiler to low. Line a baking sheet with parchment paper and place a rack inside the baking sheet.
In a large mixing bowl, combine all the meatball ingredients. Mix to combine, but avoid overmixing. Once combined, portion into golf ball-size meatballs and place onto rack over the lined baking sheet. (I like to use a cookie scoop for this step so that they're all evenly sized.) Transfer to oven and bake for 8 to 10 minutes, or until they begin to turn golden brown.
For the sauce, in a large saucepan set over medium heat, heat the olive oil. Add the onion and garlic and cook until soft and starting to brown, 3 to 5 minutes. Add the tomatoes and their juices, breaking them up with the back of a wooden spoon, and bring to a boil, stirring often. Lower the heat to medium-low and simmer until the sauce has thickened, 15 to 20 minutes. Stir in the basil and season with salt and pepper. At this point, the tomato sauce will keep in an airtight container in the refrigerator for 1 week, and up to 6 months in the freezer.
Put the meatballs in the simmering sauce. Gently toss to coat and cook for 5 minutes. Top with chopped parsley and grated Parm. You can serve the meatballs like this with your favorite pasta or in the heroes below.
For the heroes, put the rolls on a baking sheet, cut-side up. Brush with melted butter and layer 2 slices of cheese on each roll. Toast in the oven until the tops are golden and the cheese is melted. Put 3 to 4 meatballs on each roll, spoon some of the sauce over them and top with the Parmesan and basil.
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