Italian Meatball Subs

Meatballs Ingredients:

1 lb. lean ground beef
1 cup Italian bread crumbs
1/2 cup shredded parmesan cheese
1 Tbsp. fresh minced parsley (or 1 tsp. dried)
1 garlic clove, minced
1/2 cup milk
1 egg

Sauce Ingredients:
2 (15oz) can tomato sauce
1 (29oz can crushed Italian tomatoes
1/2 cup shredded parmesan cheese
2 envelopes spaghetti sauce seasoning

To serve:
hogi buns
shredded mozzarella or provolone cheese

Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of a large slow cooker. Form the meatballs from the meat mixture and put them in a single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours or high for 4 hours.

Freezing directions: After cooking, allow to cool. Pour into freezer bags. To serve, heat in a large saucepan. Serve on buns with shredded cheese on top. Include a bag of 1&1/2 cups of shredded cheese and a package of buns. *****Instead of precooking the meatballs I just used the flash freeze method and put the meatballs into a bag, with the sauce in a seperate bag. On cooking day you can just put the meatballs in the crockpot and pour the sauce over the top and cook for 8 hrs on low or 4 hrs on high.******