In a large bowl, combine ground beef, minced onion, crushed saltine crackers, garlic powder, onion powder, oregano, salt, and pepper. Mix gently but thoroughly.

Whisk eggs until combined and add to meat mixture. Mix gently until incorporated. Form into 2-inch meatballs (about 12-16 total) and place on parchment-lined baking sheet.

Let meatballs rest at room temperature for 20 minutes to help them hold their shape during cooking.

Heat 2 tablespoons oil in large, deep skillet over medium-high heat. Add rough-chopped onions, bell peppers, and cherry tomatoes. Sauté for 5-7 minutes until soft and slightly caramelized. Transfer to a bowl and set aside.

In the same skillet, add more oil if needed and arrange meatballs in single layer. Brown for 6-8 minutes, turning carefully to develop golden crust on multiple sides.

Pour spaghetti sauce over meatballs. Fill empty sauce jar with water and add to skillet along with sugar. Stir gently to combine. Bring to simmer, then reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally. Add water if needed.

About 10 minutes before meatballs are ready, preheat oven to 375°F (190°C). Split French bread rolls and place cut-side up on baking sheet. Toast for 5-7 minutes until lightly golden.

Place 3-4 meatballs in each toasted roll with plenty of sauce. Top with sautéed vegetables and optional cheese, mozzarella balls, or hot pepper rings. Serve immediately.