Combine all of the meatball ingredients, and mix until just combined.
Use a heaping tablespoon of the meatball mixture to form about 18-20 meatballs.
Pre-heat some olive oil in a large pan over medium to medium-high heat.
Working in batches, cook the meatballs on all sides until deep brown in color. Remove the cooked meatballs to a paper towel lined plate and repeat with the remaining meatballs.
Reduce the heat to low and make the sauce.
In a small bowl combine tomato sauce, basil, garlic, red chili pepper flakes and sugar. Pour it into the meatball pan.
Add the meatballs back in and simmer for 10 minutes, cook for 5 more minutes or until the sauce has reduced and is thick.
Meanwhile pre-heat your oven to 450° and prepare the sandwich bread, cutting the bottom half a little thicker than the top half and dig out some of the bread in the center to create trenches for the meatballs to rest in.
Arrange the bread on a large sheet pan and on the bottom half of the bread top with a few meatballs, a little of the sauce, then slices of fresh mozzarella.Place the sheet pan it in the oven and watch carefully for about 8-10 minutes.
Remove when cheese is melted and bubbly, place the top half of the bread onto the sandwich and with a sharp knife cut in to half.