660 calories; 30 g fat; 13 f saturated fat; 147 mg cholesterol; 1432 mg sodium; 55 g carbohydrate; 3 g fiber; 42 g protein
Combine all meatball ingredients and mix thoroughly.
Cover and refrigerate for one to four hours.
Form into 1 inch meatballs.
Grill meatballs over medium-low heat for 8-10 minutes, turning occasionally, or until the internal temperature reaches 160°F.
Remove from grill and let rest for 5 minutes while assembling the sandwiches.
Scrape out center of bread to create room for meatballs.
Toast over low heat for 2 minutes, or until golden brown.
Top with 4-5 meatballs, cheeses, and pasta sauce.