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

Crack the eggs into a separate bowl, whisk, and then mix into the meat mixture. Shape into 2-inch meatballs.

Let the meatballs rest at room temperature for about 20 minutes.

Sauté chopped green and red peppers, diced cherry tomatoes, and chopped onions in a skillet for about 5 minutes.

Brown the meatballs on all sides in the same skillet for about 10 minutes.

Transfer meatballs to a large pot with spaghetti sauce, sugar, and oregano. Simmer over low heat.

Cover the pot and let simmer on low heat for about 90 minutes.

Preheat oven to 350°F, toast French rolls lightly, and assemble the subs with meatballs and toppings.