Prepare a grill fire to 350° using hickory for smoke flavor.

Tear bread into small pieces and place in a bowl. Pour milk over the top and mix together until well combined. In a large bowl, add ground beef, eggs, diced onion, dry rub along with milk and bread mixture. Mix well. 

Make the Sauce: Mix tomato sauce with sugar, salt and pesto in a saucepan. Cook over low-heat, stirring often just until heated through.

Use a medium-size scoop to form into meatballs. 

Place on a grill pan. 

Grill over indirect fire with the grill closed for 15 - 20 minutes or until internal temperature of meatballs reach 165° using a digital meat thermometer. Alternately, meatballs can be baked in the oven @ 375° for 15- 20 minutes. 

Remove meatballs from the grill. 

Add meatballs to the sauce, mixing to combine.

Slice hoagie rolls and place on a baking sheet. Spoon meatballs into rolls with sauce. Add thin slices of mozzarella cheese or provolone cheese down each side of the meatballs. 

Toast under the broiler until cheese is melted and bubbly. 

Remove from oven. 

Garnish with fresh parsley and candied jalapeños if desired