Combine the breadcrumbs and milk in a small bowl. Let sit for 5 minutes until the breadcrumbs absorb the milk and form a soft paste. This is your panade, and it’s the secret to tender, juicy meatballs.

In a large bowl, combine the panade, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Add the ground beef and pork. Gently mix with your hands until just combined. Don’t overwork the mixture.

Form into 10-12 medium meatballs, keeping them loosely packed. Place on a plate and refrigerate for 10-15 minutes.

Heat 1 tbsp olive oil in a large skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides, about 5-7 minutes total. They don’t need to cook through yet. Transfer to a plate.

In the same skillet, reduce heat to medium-low. Add 1 tbsp olive oil if needed to coat the pan. Add the garlic and sauté for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes until slightly darkened.

Add the crushed tomatoes, Italian seasoning, red pepper flakes, garlic powder, sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer.

Return the browned meatballs to the skillet, nestling them into the marinara. Partially cover and simmer over low heat for 15-20 minutes, gently turning halfway through, until the centers reach 160°F. Stir in the heavy cream until incorporated, then remove from heat. Add a few basil leaves.

Combine the softened butter, minced garlic, and parsley in a small bowl.

Preheat the oven to 375°F. Slice the hoagie rolls lengthwise, leaving one side attached if preferred. Generously spread the garlic butter over the cut sides and top with Parmesan. Place on a baking sheet and toast for 5-7 minutes until golden and crisp around the edges.

Spoon a little marinara onto the bottom of each toasted roll. Add 3-4 meatballs per sandwich, followed by another spoonful of sauce. Sprinkle mozzarella evenly over the meatballs.

Return the sandwiches to the oven or broil briefly until the mozzarella is melted and bubbly. Watch closely so the garlic bread doesn’t burn.

Remove from the oven and tear the burrata over both sandwiches. Finish with fresh basil and a drizzle of olive oil. Slice in half and serve immediately.