In large bowl, lightly beat egg. Add beef, pork, breadcrumbs, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir (or mix with hands) until just combined. Do not overmix.

Using hands, gently form mixture into golf ball-sized meatballs (you should have about 18) and place on large plate.

Preheat oven to 350 degrees F. Spread inside of rolls with pesto and place on rimmed baking pan.

Heat large cast iron skillet over medium heat. Add a thin coating of vegetable oil. Working in batches if necessary, sear meatballs 4 to 6 minutes or until browned on all sides (they do NOT need to be fully cooked at this point). Do not crowd skillet. Transfer meatballs to clean plate. Pour excess oil off pan and return pan to medium heat.

Add garlic and butter to skillet and cook 30 seconds, stirring constantly. Add flour; cook 30 seconds, stirring constantly. Add wine; cook 1 minute, whisking constantly.

Whisk in cream, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Cook 6 to 8 minutes or until sauce is reduced by half, stirring frequently.

Add meatballs to sauce and turn to coat. Transfer to oven and bake 6 to 8 minutes or until internal temperature of meatballs reaches 160 degrees F. Put buns in oven to toast for about 5 minutes during meatball baking time.

Add lemon juice to meatball mixture and stir until well combined.

Serve meatball in rolls (4 to 5 meatballs per roll), garnished with parsley and Parmesan cheese. Serve extra sauce for dipping subs into.