In a large bowl, combine the sourdough and southern-fried breadcrumbs with the milk. Let the breadcrumbs absorb the liquid for a minute or two.
Add the ground beef, ground pork, Italian seasoning, and egg. Mix gently until just combined.
Form the mixture into meatballs slightly larger than golf balls.
Pour the arrabbiata sauce into a griddle-safe pan and stir in half of the garlic. Place on the griddle and bring to a gentle simmer.
Add the meatballs to the griddle and cook, turning occasionally, until browned on all sides and nearly cooked through.
Transfer the meatballs to the simmering sauce and continue cooking until fully cooked and heated through.
In a small dish, melt the butter and combine it with the remaining garlic and chopped parsley to make a garlic butter.
Slice the sub rolls lengthwise and place them cut-side down on the griddle. Toast lightly, using any meatball drippings on the cooking surface for extra flavor.
Flip the rolls and brush the cut sides generously with the garlic butter.
Remove the meatballs from the sauce and place them back on the griddle. Arrange them into lengths that match the size of the rolls and spoon a little sauce over the top.
Top the meatballs with slices of provolone cheese and allow the cheese to melt.
Using two spatulas, carefully transfer the meatballs into the toasted rolls.
Spoon additional sauce over each sandwich and serve with any remaining sauce on the side for dipping. Serve immediately and enjoy.
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