# What You'll Need:
→ Meatballs
01 - 1 pound ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 2 tablespoons grated Parmesan cheese
06 - 1 tablespoon chopped fresh parsley
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ BBQ Sauce
11 - 1 cup barbecue sauce
→ Mac and Cheese
12 - 7 ounces elbow macaroni
13 - 2 tablespoons unsalted butter
14 - 2 tablespoons all-purpose flour
15 - 2 cups whole milk
16 - 2 cups shredded sharp cheddar cheese
17 - 1/4 teaspoon ground mustard (optional)
18 - Salt and pepper, to taste
→ Assembly
19 - 4 large sub rolls, split
20 - 2 tablespoons unsalted butter, melted (for brushing rolls)
21 - 1/2 cup shredded mozzarella cheese (optional, for topping)
22 - Fresh chopped parsley (optional, for garnish)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan, parsley, garlic powder, onion powder, salt, and pepper. Mix until just combined.
03 - Form mixture into 16 golf ball-sized meatballs and place on the prepared baking sheet. Bake for 18 to 20 minutes, or until fully cooked.
04 - Transfer baked meatballs to a large bowl and gently toss with barbecue sauce to coat evenly.
05 - Cook elbow macaroni in a pot of salted boiling water according to package instructions. Drain and set aside.
06 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
07 - Gradually add milk, whisking constantly until smooth. Cook until sauce thickens slightly, about 3 to 4 minutes.
08 - Remove from heat. Stir in shredded cheddar and ground mustard (if using) until cheese is melted. Season with salt and pepper.
09 - Fold cooked macaroni into the cheese sauce until well coated.
10 - Set oven broiler to high. Place split rolls on a baking sheet and brush interiors with melted butter. Toast under broiler for 1 to 2 minutes until golden.
11 - Arrange 4 barbecue meatballs in each toasted roll. Spoon generous amounts of macaroni and cheese over the meatballs.
12 - Sprinkle mozzarella over the top, if desired. Broil for 2 to 3 minutes, until cheese bubbles and becomes lightly browned.
13 - Finish with chopped parsley, if using. Serve immediately while hot.
