Foodgasms

1. 
2. CROCK POT MEATBALL PARMIGIANA 

1. 1 POUNDS GROUND BEEF
2. 1 1/2 CUP ITALIAN SEASONED BREAD CRUMBS
3. 2 EGGS
4. GARLIC (4 CLOVES-2 GRATED/MINCED FOR MEATBALLS - 2 MINCED FOR SAUCE)
5. 2 28OZ CANS OF POMODORO TOMATOES
6. 2 CUPS RED WINE
7. 1 1/2 TBS SUGAR (TO REDUCE ACIDITY IN THE SAUCE FROM TOMATOES AND WINE)
8. SUBMARINE ROLLS
9. GARLIC POWDER
10. OLIVE OIL
11. FRESH MOZZARELLA
12. Directions
13. PREPARE MEATBALLS; GROUND BEEF, EGGS, 2 GARLIC CLOVES, BREADCRUMBS - MIX TOGETHER WITH HANDS, FORM MEATBALLS PLACE IN CROCK POT.
14. PREPARE SAUCE; SQUEEZE TOMATOES FROM CAN OVER MEATBALLS, ADD WINE, GARLIC, SUGAR.
15. LET COOK ON LOW FOR 7-9 HOURS.
16. WHEN YOU'RE READY TO EAT; TURN OFF SLOW COOKER, GIVE A FEW STIRS.

SLICE ROLLS, BRUSH WITH OLIVE OIL, SPRINKLE WITH GARLIC POWDER, PLACE IN A 325 DEGREE PREHEATED OVEN, TOAST FOR 5 MIN.

1. TAKE ROLLS OUT, PLACE MEATBALLS ON EACH SUB, PLACE MOZZARELLA ON TOP
2. PUT BACK IN OVEN FOR AN ADDITONAL 5-10 MIN (OR UNTIL CHEESE HAS MELTED)
3.