"The best meatball Parm subs are often found in neighborhood pizzerias, like the long-running Napoli in the South Village. The meatballs are of medium size, herby and oniony, and two split in half make a glorious sandwich smothered in gooey low-moisture mozzarella, and the bun is nicely browned. And you can depend on the tomato sauce being chunky and slightly sweet." - Robert Sietsema
