1 1/2 pounds LEAN ground beef (if you don't use lean, you will have some oil to scrape off the top of he sauce after it's fully cooked)
1 1/4 cups Italian seasoned bread crumbs (less breadcrumbs is a preference for some people, but I find this helps them stay together in the crock pot. You can also mix regular bread crumbs with Italian seasoning...)
1/4 cup chopped fresh parsley (I often use dried and less than this because my husband isn't a big fan of parsley...and it tastes just fine)
2 cloves garlic, minced (I've also used dried...works fine)
1 medium yellow onion, chopped (or a few tablespoons of onion powder, if you're onion haters like us)
1 egg, beaten
You can also mix in basil, oregano, sugar, etc...depends on taste preference.
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree (Basically you just need enough sauce to cover all the meatballs. I also add some extra flavor in the sauce. Throw in some onions or garlic or whatever you like to make the sauce pop.)
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into about 16 meatballs.
In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours. (I often start on low and then finish on high...just a preference)
Directions for meatballs subs:
Take a hero roll, slice in half lengthwise and put cheese slices (I stick the the "white" cheeses - swiss, provolone, monterey, etc.) on BOTH sides of the bread. Broil for 3-4 minutes, or until cheese bubbles and bread is toasty on the edges. Place about 6 meatballs on the sub and make sure to put enough sauce without it spilling over the edges. Cut in half and enjoy! :)