In a large mixing bowl, combine the ground beef, minced onion, salt, pepper, garlic powder, onion powder, dried oregano, and crushed saltine crackers. Use your hands or a spatula to mix until evenly combined.

Whisk together two room-temperature eggs in a small bowl, then pour them into the meat mixture. Mix well until the eggs are fully integrated. Shape the mixture into 2-inch meatballs, placing them on a baking sheet. Let rest for about 20 minutes.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the rough-chopped green and red peppers, along with minced yellow onion. Sauté for 6-8 minutes until soft.

In the same skillet, add the meatballs in batches. Brown them for 6-8 minutes, rotating until golden. Transfer to a large pot or Dutch oven.

In the pot with the meatballs, add the sautéed vegetables, spaghetti sauce, and a jar filled with water. Stir in the sugar and any fresh oregano.

Bring the mixture to a simmer over medium-high heat, then reduce to low. Cover and let simmer for 90 minutes, stirring occasionally.

Check the meatballs for doneness; they should be tender and cooked through. If needed, simmer for an additional 10-15 minutes.

Preheat your oven to 400°F (200°C). Place French bread rolls on a baking sheet to toast for 5-7 minutes until lightly crisp and golden.

Once the rolls are toasted, fill each with meatballs and generous spoonfuls of sauce. Top with sautéed vegetables and fresh mozzarella balls if desired.

Finish with additional toppings like hot pepper rings or fresh oregano and serve immediately while warm.