Italian Meatball Subs

Meatball ingredients:
1lb lean ground beef
1c. italian bread crumbs
1/2c. shredded parmesan cheese
1 Tbsp fresh minced parsley (or 1 tsp dried)
1 garlic clove, minced
1/2c. milk
1 egg

Sauce ingredients:
1 (15oz) can tomato sauce
1 (29oz) can crushed italian tomatoes
1c. red pepper puree (~1 large pepper)
1/2c. 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.

Freezer 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 1/2c. shredded cheese and package of buns.