Serves 8

Ingredients:

2 eggs, beaten
1 cup fresh bread crumbs
¼ cup chopped sweet onion
2 tablespoons chopped green bell pepper
1/3 cup Parmesan cheese
1 teaspoon dried basil
2 tablespoons pine nuts, coarsely chopped
½ teaspoon salt
¼ teaspoon black pepper
½ pound bulk sausage
1 pound Italian sausage, casing removed

2 14½-ounce cans diced tomatoes with Italian herbs
1 6-ounce can tomato paste with Italian herbs
1 cup finely chopped onions
1 teaspoon minced fresh garlic
1 6 to 7-ounce can mushroom chunks (portabella preferred), with liquid
1 teaspoon sugar
1 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes

8 (8-inch) crusty sub rolls, split
1 cup shredded Mozzarella cheese

Directions:

1. To prepare sausage meatballs, beat eggs well and stir in crumbs, vegetables, cheese, basil, nuts, salt and pepper.  Combine well.  Add sausage and mix thoroughly. 
2. With wet hands, shape mixture into 1-inch meatballs (makes 40 meatballs).  
3. Place meatballs on a wire rack in a baking sheet with 1-inch sides.  Bake, uncovered, in a preheated 350 degree F oven for 20 minutes or until sausage is no longer pink. 
4. Meanwhile, in a slow cooker, mix together tomatoes, paste, onions, garlic, mushrooms, sugar, oregano and red pepper flakes.  Stir together well and cook on HIGH.
5. Transfer cooked and drained meatballs to the slow cooker and mix thoroughly, coating meatballs with tomato sauce.
6. Cover and cook on HIGH for 3 to 4 hours OR on LOW for 8 to 10 hours, stirring occasionally.  If desired, remove lid during last 30 minutes to reduce liquid. 
7. Portion 5 sausage meatballs into each sub roll and spoon tomato sauce atop meatballs.  Sprinkle each with cheese.