Meatball Sub

Mix beef, egg, bread crumbs, garlic, salt, pepper and milk in large bowl. Shape into small bite sized balls. Cook in a hot skillet, turning several times, until completely cooked (about 8-12 minutes). At this point you can let them cool, and freeze them. 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).

Put your meatballs in a crockpot set on low with the tomato sauce and Italian seasoning. Cook for 6 hours.

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. Bake until cheese turns golden brown, about 10 minutes. Enjoy!