I used whole peeled tomatoes rather than pre-crushed, which might seem like an extra step, but I promise it will only take one minute of your time and will result in a much smoother, much more delicious sauce. Bring this one-pot dish to your next potluck, weeknight dinner date, or family meal. It will surely be just as beloved as the meatball Parm sub himself.
Storage:
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Looking for a quick tip? Make the meatballs ahead of time and freeze them on a parchment-lined baking sheet in a single layer, before transferring them into a freezer-safe bag for up to 3 months.
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