In a large mixing bowl mix together all of the ingredients for the meatballs.
2 Pounds Extra Lean Ground Beef, 1 ½ Cups Shredded Parmesan Cheese, 1 Cup Seasoned Italian Breadcrumbs, ¼ Cup Chopped Fresh Parsley, 4 Large Eggs, 1 Teaspoon Freshly Ground Black Pepper, 1 ½ Teaspoons Kosher Salt
Pour a thin layer of the sauce mixture in the bottom of a 6 quart or larger slow cooker.
Roll the meatball mixture into 1 to 1 ½ inch meatballs.
Put one single layer of meatballs on top of the sauce in the slow cooker.
Spoon a layer of sauce on the meatballs and continue layering until you run out of meatballs.
Pour the remaining sauce on top of the meatballs, making sure all of the meatballs are covered in the sauce.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 5 hours or until the meatballs are fully cooked.
Assemble your meatball sandwiches by splitting the hoagie rolls (if they are not already pre-cut) and placing 4 to 5 meatballs in the rolls, along with some of the sauce.
8 Whole Hoagie Buns Or Rolls
Garnish with a sprinkle of shredded mozzarella or parmesan cheese and parsley (optional) and enjoy!