Combine mince, parsley, dried sage, breadcrumbs and parmesan; mix well. Divide mixture into 12 balls.
In a heavy pan, fry meatballs until evenly browned.
Pour over Bertolli Arrabbiatta Pasta Sauce and simmer uncovered for 10 minutes.
Slice rolls in half horizontally and drizzle cut sides with oil.
Either toast in a sandwich press, under a grill or cut side down on a
griddle plate until lightly toasted and golden.
Place 3 meatballs on the base of each roll.
Top with remaining Bertolli Arrabbiatta Pasta Sauce, salad mix and cheese and replace lids.
Hint: Place each sub under the grill for a few minutes to make a meatball