Italian Meatball Subs

Meatball ingredients:
1 lb. lean ground beef
1 cup Italian bread crumbs
½ cup shredded parmesan cheese
1 tsp. dried parsley
1 garlic clove, minced
½ cup milk
1 egg

Sauce ingredients:
2 15 oz cans tomato sauce
1 29 oz can crushed Italian tomatoes
½ cup shredded parmesan cheese
2 envelopes spaghetti sauce seasoning

To Serve:
Hogi buns
Shredded mozzarella

*Combine meatball ingredients in a large bowl. Set aside. In another large bowl, combine the sauce ingredients and stir until well mixed. Pour about 1/3 of the sauce mixture in the bottom of large slow cooker. Form meatballs from the meat mixture and put them in single layer in the sauce in the slow cooker. Add some sauce to cover the tops and sides of the meatballs. Add more meatballs and cover with more sauce. When all the meatballs are in the slow cooker, pour the rest of the sauce on and cover. Cook on low for 8 hours, high 4 hours. Cool. Pour into freezer bags. When ready to eat, thaw and heat in large sauce pan. Serve on buns with shredded cheese on top. You can freeze buns also, just make sure to put in a freezer bag.