Instructions: Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more egg or a little liquid if mixture is too dry.

Form mixture into meatballs slightly smaller than the size of a golf ball. Bake or fry meatballs to brown, then drain off excess fat.

Place meatballs in a crockpot and cover with canned spaghetti sauce. Cover and cook on LOW for 6 to 8 hours.

Serve meatballs on sandwich rolls and garnish with shredded mozzarella cheese.

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