Meatball Sub

• 1 pound Ground Beef
• 1 whole Egg
• 3/4 cups Plain Bread Crumbs
• 1 teaspoon Garlic Salt
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 Tablespoon Milk
• 2 cans (15oz Each) Tomato Sauce
• 2 Tablespoons Italian Seasoning
• 8 whole Hoagie Buns
• 1 cup Parmesan Cheese, Grated
• 2 cups Mozzarella Cheese, Shredded

1. Mix beef, egg, bread crumbs, garlic, salt, pepper and milk in large bowl.
2. Shape into small bite sized balls.
3. Cook in a hot skillet, turning several times, until completely cooked (about 8-12 minutes).
4. At this point you can let them cool, and freeze them.
5. Or, use them immediately ( I usually make several batches of meatballs at once, so that I can use some immediately and freeze some for another meal, or two).
6. Put your meatballs in a crockpot set on low with the tomato sauce and Italian seasoning.
7. Cook for 6 hours.
8. When ready to serve, preheat oven to 500 degrees F. Place about 5 meatballs on each hoagie roll, topped with sauce, parmesan and mozzarella cheese.
9. Bake until cheese turns golden brown, about 10 minutes.
10. Enjoy!

ground beef, egg, bread crumbs, garlic, salt, pepper, milk, tomato sauce, italian seasoning, buns, parmesan cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/meatball-sub/ (may not work)