Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and finely dice the onion. Thinly slice the garlic. Finely chop half the basil leaves.

Heat a drizzle of olive oil in a large pot over medium heat. Add the onion and garlic and cook, tossing for 4-5 minutes, until soft. Set half the onion mixture aside in a medium bowl. Add 1 cup crushed tomatoes, 1 cup water, the chopped basil, and half the Italian seasoning to the pot with the onion mixture. Bring to a simmer and season with salt and pepper.

Add the ground beef and the remaining Italian seasoning to the bowl with the reserved onion mixture. Season with salt (we used 3/4 teaspoon kosher salt) and pepper and thoroughly combine with your hands. Form the mixture into 6 meatballs. Place the meatballs into the simmering marinara and cover for 8 minutes, flipping halfway through cooking.

Roast the broccolini: Cut the broccolini into thirds and toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for about 12 minutes, until slightly crispy.

Finish the meatballs: Uncover the meatballs and simmer until the marinara sauce is thickened and the meatballs are cooked through, approximately 2-3 minutes. Sprinkle the meatballs with the mozzarella cheese and cover again until the cheese has melted.

Split the po’ boy rolls and place in the oven to toast for 2-3 minutes. Cut the lemon into wedges. Place a large spoonful of marinara and 3 cheesy meatballs inside each roll and finish with the remaining basil leaves. Squeeze some lemon over the crispy broccolini and serve alongside. Enjoy!