(slow cooker recipe)
I make my meatballs ahead of time and freeze them. Make up several pounds of beef, freeze them in ziploc freezer bags, and then pull out what you need for dinner. These simmer all day in the crockpot and smell so good! Perfect for a weeknight when you want something hot, but everyone has to eat quick and go.
1 lb ground beef
1 egg
3/4 cup plain bread crumbs
garlic salt
salt and pepper
1 tbsp milk
2 cans (15oz) tomato sauce
2 tbsp Italian seasoning
1 cup parmesan cheese, grated
2 cup mozzarella cheese, shredded
8 Hoagie buns
Mix beef, egg, bread crumbs, garlic, salt, pepper and milk in large bowl.
Shape into small bite size balls.
Cook in hot skillet, turning, until completely cooked. At this point you can let them cool, and freeze them. Or, use them immediately.
Put your meatballs in a crockpot set on low with the tomato sauce and Italian seasoning.
Cook for 6 hours. When ready to serve, preheat oven to 500 degrees.
Place about 5 meatballs on each hoagie, with sauce, parmesan and mozzarella cheese.
Bake until cheese turns golden brown, about 10 minutes. Enjoy!
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