2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) whole peeled tomatoes
Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat.
Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, 1/4 teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.