Instructions: In large bowl, beat egg with salt, Italian seasoning, red pepper flakes and garlic. Add chopped onion, beef, turkey, bread crumbs and Parmesan cheese; mix well. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart crockpot.

In the same bowl, mix tomato sauce and wine; pour over meatballs. Cover and cook on LOW for 5 1/2 to 6 hours.

To serve, place 3 to 4 meatballs in each split roll; top with sauce from crockpot. If desired add condiments and serve.

This recipe yields 6 to 8 servings.

NOTES :

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