| Ingredients | | | 1 | each | egg | | | 1/2 | teaspoon | salt | | | 1/2 | teaspoon | italian seasoning | | | 1/4 | teaspoon | red pepper flakes, crushed | | | 2 | each | garlic, cloves, minced or 1/4 ts garlic powder | | | 1/4 | cup | onion, chopped | | | 1 | pound | beef, ground | | | 1 | pound | turkey, ground | | | 1/2 | cup | bread crumbs | | | 1/3 | cup | parmesan cheese, grated | | | 16 | oz | tomato sauce, can | | | 2 | tablespoon | red wine vinegar | | | 6-8 | each | hoagie type sandwich rolls, split, warmed | | | | | | | | | | ---Condiment Choices--- | | | 1 | | mozzarella cheese, shredded | | | 1 | | red and yellow pepper strips | | | 1 | | onions, sliced | | | 1 | | olives | | | | | |
Directions:
| In a large bowl, beat egg with salt, italian seasoning, red pepper flakes, and garlic. Add chopped onion, beef, turkey, bread crumbs, and parmesan cheese; mix well. Shape mixture into 1 inch balls and brown in a large skillet. Drain meatballs and transfer to a 5 quart crockpot.
In the same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook on Low for 5 1/2 to 6 hours.
To serve: place 3 to 4 meatballs in each split roll; top with sauce from crockpot. If desired add condiments and serve.
6-8 Servings.
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