Make the red sauce

1. Heat olive oil in dutch oven over medium heat.
2. Add onions and cook until fragrant and translucent.
3. Blend peeled tomatoes until smooth.
4. Add blended tomatoes to the onions and stir.
5. Add in salt, garlic, onion powder, and Italian seasoning.
6. Bring sauce to a boil and lower to a simmer. Let simmer for 30 minutes, stirring every 5-10 minutes.
7. Remove from heat and use in your meal or cool before storing.

Make the meatballs and assemble

1. Dump ground beef, panko, grated Parmesan cheese, egg, diced red onion, oregano, basil, garlic powder, kosher salt, black pepper, and a pinch of red pepper flakes into a large bowl.
2. Gently toss and mix everything. This is easiest with your hands, but feel free to use a spatula or other utensil to mix. Do not over mix!
3. Form medium to large meatballs by taking 2-3 tbsp of the meat mixture and rolling gently into a ball. Set aside and continue with remaining meat.
4. Heat olive oil in a skillet over medium-high heat.
5. When oil is heated, place meatballs in the skillet and cook until side starts to brown (~2 minutes). Rotate meatballs and brown for another 2 minutes.
6. Lower the heat to medium and continue cooking for about 10-15 more minutes until crisp and meatballs are cooked through. Time will depend on the size of your meatballs.
7. If you want to continue cooking in the red sauce, sear the meatballs and throw them into the sauce for about 10 minutes (instead of cooking them in the skillet for 10-15 minutes).
8. Slice your hoagies and place onto a baking sheet. Lightly toast the bread with your oven’s broiler.
9. Generously spoon meatballs onto bread and top with a slice of mozzarella cheese.
10. Place the sheet back in the oven and broiler until the cheese melts.
11. Remove the oven, top with arugula, and serve.