Meatball-Sausage Subs

• 2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
• 1 6 -ounce can tomato paste
• 2 bay leaves
• 1 1/2 cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind
• 1/2 cup chopped fresh parsley
• 4 cloves garlic, chopped
• Kosher salt and freshly ground pepper
• 3/4 cup breadcrumbs
• 1/2 cup whole milk
• 1 1/2 pounds ground beef chuck
• 2 large eggs
• 1 1/2 pounds sweet and/or hot Italian sausage, cut into 1-inch pieces
• 2 loaves Italian bread, cut into 3-inch pieces and split open
• Shredded mozzarella cheese, for topping

1. Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker.
2. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
3. Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes.
4. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper.
5. Add the breadcrumb-milk mixture and mix with your hands until combined.
6. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
7. Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours.
8. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan.
9. Season with salt and pepper.
10. Serve on the bread and top with mozzarella.
11. Photograph by Christopher Testani

tomatoes, tomato paste, bay leaves, parmesan cheese, parsley, garlic, kosher salt, breadcrumbs, milk, ground beef chuck, eggs, sweet andor, loaves italian bread, mozzarella cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/meatball-sausage-subs.html (may not work)