Combine lean ground beef, 1 tbsp Blue Dragon Thai Red Curry Paste, bread crumbs, egg, 2 tbsp of the parsley, cumin, coriander, salt and pepper. Divide into 12 portions. Roll into balls. Thread on metal or soaked bamboo skewers.
Grill, turning often, for 10 to 12 minutes or until no longer pink and internal temperature reaches 165°F.
Meanwhile, in a small saucepan, bring tomato sauce and remaining Blue Dragon Thai Red Curry Paste to a simmer over medium heat.
Remove meatballs from skewers; divide among hoagie buns; top with cheese and tomato sauce. Sprinkle with remaining parsley.
Serve with lime wedges and add fresh herbs such as coriander, Thai basil or mint to the sandwich if desired.