In a large mixing bowl, combine 2 lbs of ground beef, crushed saltine crackers, and all spices—salt, pepper, garlic powder, onion powder, and dried oregano. Mix well to ensure everything is integrated.

Add 2 room temperature eggs and mix thoroughly until uniform. Form into 2-inch meatballs and set aside.

Allow meatballs to rest on a cookie sheet for 20 minutes at room temperature.

Sauté 1 minced yellow onion, chopped green and red peppers for 5–7 minutes in a skillet over medium heat. Add 1 pint of cherry tomatoes until they burst.

Brown the meatballs in the same skillet for 6–8 minutes until golden brown.

In a large pot, combine browned meatballs, sautéed vegetables, a jar of spaghetti sauce, 1 cup of water, and 2 tablespoons of sugar. Stir well.

Bring the sauce to a gentle simmer over low heat for about 90 minutes, stirring occasionally.

Preheat oven to 375°F (190°C). Toast French bread rolls for about 5 minutes. Assemble with meatballs, sauce, and toppings.