Snappy Meatball Heroes
|Italian herb seasoning/1/8 teaspoon each dry basil, marjoram, oregano, and thyme||1⁄2 Teaspoon|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Extra lean ground beef||1 Pound|
|Ground veal/Turkey||8 Ounce|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Tomato sauce||15 Ounce (1 Large Can)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Sandwich rolls||8 , split and warmed (Rectangular Ones)|
In a large bowl, beat egg with salt, herb seasoning, red pepper flakes, and garlic.
Add chopped onion, beef, veal, crumbs, and Parmesan cheese; mix well.
Shape mixture into 1 1/2-inch balls.
Place meatballs in a 5-quart or larger electric slow cooker.
In same bowl, mix tomato sauce and wine; pour over meatballs.
Cover and cook at low setting until meatballs are no longer pink in center; cut to test (5 1/2 to 6 hours).
Carefully lift mea tballs from cooker and place 3 or 4 in each split roll; moisten with a little of the sauce from cooker.
If desired, add condiments to each sandwich to taste.