| 1 | Egg |
| 1/2 teaspoon | Salt |
| 1/2 teaspoon | Italian seasoning |
| 1/4 teaspoon | Crushed red pepper flakes |
| 2 cloves | Garlic, minced or 1/4 teaspoon |
| | Garlic powder |
| 1/4 cup | Chopped onion |
| 1 pound | Extra lean ground beef |
| 1 pound | Ground turkey |
| 1/2 cups | Bread crumbs |
| 1/3 cup | Grated Parmesan cheese |
| 1 can | (16 ounces) tomato sauce |
| 2 tablespoons | Red wine vinegar |
| 6-8 | Hoagie-type sandwich rolls, split and warmed |
1. 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.
2. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart slow cooker/Crock-Pot. In the same bowl, mix tomato sauce and wine; pour over meatballs.
3. Cover and cook on low for 5 1/2 to 6 hours. To serve, place 3-4 meatballs in each split roll; top with sauce from Slow Cooker. If desired add condiments and serve.
Serves 6-8.
Condiments if desired; shredded mozzarella cheese, red and yellow pepper strips, sliced onion and olives.