Prep time: 20-30 minutes

Cook time: 6.5-7 hours

Meatball Materials:

• 1 lb ground beef
• 1 small onion diced
• 2 large garlic cloves diced
• 2 tbsp fresh parsley chopped
• 1 egg
• ⅓ cup bread crumbs
• ¼ cup mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp. basil fresh or dried
• 1 tsp dried oregano
• 1 ½ tsp Italian seasoning

Sauce Materials:

• 1 tbsp. sugar
• 1 tbsp. basil dried or fresh
• 1 tbsp. dried oregano
• Salt and pepper to taste
• 28 oz. can tomato sauce

Additional Materials:

• 2-3 tbsp. vegetable oil
• Sweet Hawaiian Rolls
• Provolone Cheese
• 2 tbsp. unsalted butter melted
• 1 tbsp. fresh parsley
• ¼- ⅓ tsp garlic salt

Meatball Process:

1. Combine all the meatball ingredients in a medium sized mixing bowl, making sure to mix everything thoroughly.
2. Make your desired sized meatballs and place on a clean plate.
3. In a large skillet add in some vegetable oil.
4. Keeping the heat on high let the oil heat up. Once hot add in the meatballs and fry only long enough to brown rotating to get all the sides.
5. Remove from the skillet and place directly into the insert of your slow cooker.

Sauce Process:

1. In a mixing bowl (I used my empty meatball bowl) combine the sauce ingredients.
2. Carefully pour the sauce over the meatballs.
3. Close your crockpot and set to cook for 5-6 hours on high or 8 hours on low.

Let’s finish it off:

1. Preheat the oven to 380 degrees F.
2. In a small mixing bowl combine the unsalted butter, fresh parsley and garlic salt. Mix well.
3. Cut your rolls in half lengthwise.
4. Place the rolls on a baking sheet and open them up.
5. Place the meatballs on the rolls and top with some sauce.
6. Top with some provolone cheese and then close your sandwiches.
7. Using a pastry brush, brush a bit of your butter mixture over the top of the rolls and bake 8-10 minutes, or until cheese is melted and buns are golden brown.
8. Plate and ENJOY!