(Cook Time: 6 hours
Ingredients:
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon dried Italian herbs or dried oregano
- 1/8 to 1/4 teaspoon ground cayenne pepper, optional
- 1/4 teaspoon garlic powder
- 1/4 cup finely chopped onion
- 2 pounds lean ground beef
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large can (16 ounces) tomato sauce
- 2 tablespoons red wine
- 6 to 8 sandwich rolls, split and warmed
- mozzarella cheese
Preparation:
In mixing bowl, beat egg with salt, Italian herbs, ground red pepper and garlic powder. Add chopped onion, lean ground beef, bread crumbs and Parmesan cheese; mix well. Shape the beef mixture into 1-inch balls; brown in a large nonstick skillet, turning frequently. Drain meatballs and transfer to a 5- to 6-quart crockpot. Combine tomato sauce and red wine; pour over meatballs. Cover and cook on LOW for 5 1/2 to 6 1/2 hours. To serve, place 3 to 4 meatballs in a split roll then top with some sauce from the crockpot. If desired, top with sliced or shredded mozzarella cheese and heat under the broiler just until cheese is melted.Serves 6 to 8.
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