Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Remove membrane (spiny white innards) and seeds from bell pepper and slice into thin strips (julienne). Julienne onion. Mince garlic cloves.

Halve the baguettes horizontally. If desired, hollow out 2 baguette halves slightly to create a well for the meatballs and toppings. Arrange on a baking sheet, drizzle with a bit of olive oil, and place in the oven to warm and soften for 3-4 minutes. Remove from oven and reserve.

In a medium pan over high heat, combine 1 tsp. olive oil, the onion, bell pepper, and half the garlic. Allow to cook for 3-4 minutes, or until onion becomes translucent. Add meatballs and cook for another 6-7 minutes or until they are warmed throughout and slightly browned. Once meatballs and vegetables are cooked to desired temperature, add marinara sauce and reduce heat to low. Simmer for 2-3 minutes and remove from heat. Season with a pinch of salt and pepper.

In a clean mixing bowl, combine the slaw mix, the remaining garlic to taste, balsamic vinegar, 1 tsp. olive oil, dried oregano, and a pinch of salt and pepper. Toss thoroughly and place in refrigerator to chill until ready to serve.

Place 5 meatballs and even amounts of sauce and vegetables into one half of each toasted baguette. Top other baguette halves with 2 slices of provolone cheese each. Toast in oven for 4 minutes, or until cheese is melted and bubbly.

Place a meatball sandwich on each plate. Add a serving of slaw on the side, or if desired, on top of the sub. Garnish with freshly cracked black pepper.