Combine all meatball ingredients in a large mixing bowl. Portion balls to 65g (roughly golf-ball size). Heat canola oil in Deep Cut (or another sauté pan) and cook meatballs over medium-low heat until cooked through. Remove from heat and hold in gravy.
Smear cranberry sauce on both sides of roll, add provolone slices, meatballs, and a few generous spoonfuls of gravy.