Using wet hands, lightly form meatballs (do not compress or the meatballs will be tough).

In a skillet, heat olive oil (you may flavor the olive oil by adding a few whole cloves of garlic). When oil is hot, add meatballs leaving an inch of space between them for turning. Turn frequently over medium low heat until all browned all around. Remove and drain on paper towels (after about 15 minutes, but this depends upon the size of the meatballs).

Transfer meatballs while still hot to pasta sauce and simmer over low heat for 20-60 minutes (or until you need them - they may be transferred to a slow cooker for convenient serving).

To serve, split crusty sub rolls or baguettes, brush with olive oil and toast lightly under broiler. Rub toasted bread lightly with cut sides of garlic.

Fill rolls with sliced or chopped meatballs. Add a few spoonfuls of sauce and top with a sprinkle of shredded mozzarella. Run under the broiler or heat in microwave just until cheese on top has melted.

Serve.

Makes about 20 2-1/4 inch meatballs.