In a large mixing bowl, combine ground beef, minced onion, crushed saltine crackers, salt, pepper, garlic powder, onion powder, and dried oregano.

Whisk together eggs in a small bowl and pour into the meat mixture. Gently combine until integrated, then form small meatballs.

Let the meatballs rest at room temperature for 20 minutes.

In the skillet, add oil and sauté green peppers, red pepper, cherry tomatoes, and minced onion for about 5-7 minutes.

Brown the meatballs in the same skillet for about 3-4 minutes on each side, then transfer to a large pot.

Add the sautéed vegetables, marinara sauce, and sugar to the pot, stirring to coat the meatballs.

Cover and let simmer on low heat for 90 minutes, stirring occasionally.

Check that meatballs are fully cooked and internal temperature reaches 160°F.

While the meatballs finish, slice and toast the French rolls in the oven at 375°F for about 5 minutes.

Assemble by spooning meatballs and sauce onto the toasted rolls and adding sautéed vegetables and toppings.