Place a large saute pan or frying pan over medium low heat. Add the olive oil and let it warm up for about 30 seconds to 1 minute.

Add the onions and let them sweat for 10 minutes, until they are translucent and very soft. Add the minced garlic and dried oregano. Stir to combine and let cook until very fragrant, about 1 minute.

Add the tomato paste to the pan and stir to coat the onion. Continue to stir until the tomato paste darkens in color, about 2 minutes. Season with salt and pepper and stir to combine.

Add the whole San Marzano tomatoes, as well as any tomato sauce in the can, into the pan. Use a wooden spoon to break the tomatoes up into smaller pieces until your preferred consistency is created.

Bring the sauce to a simmer and let bubble for about 10 minutes. Stir in the parmesan cheese and turn the heat on the stove to the lowest setting.

Add the cooked meatballs to the sauce and the chopped basil and parsley. Toss to coat the meatballs in the sauce and keep warm while you make the garlic bread.

Slice the baguettes through the middle to create two long halves. Set aside.

Mix the melted butter, minced garlic, dried parsley, and salt in a small bowl. Spoon the garlic butter over the insides of each half of the bread, using the back of the spoon to spread the melted butter from end to end.

Add the baguettes, buttered side up, to a baking tray. Broil the garlic bread on high for 2-4 minutes until toasty, keeping your eye on it to ensure it doesn’t burn.

Remove the top halves of each baguette from the baking tray and set aside. Arrange the meatballs onto the bottom slices of each baguette. Sprinkle the shredded mozzarella cheese and parmesan over the tops of the meatballs. 

Broil the meatballs on high for 2-3 minutes until the cheese is melty. 

Top the sandwiches with dollops of pesto. Place the second half of the garlic bread on top of the sandwiches and cut into your preferred serving size. Enjoy!