• In a slow cooker, whisk tomatoes, sugar and red pepper with 3/4 tsp Italian herb blend, 1/4 tsp salt and half the onion and garlic.

  • In a large bowl, combine beef with remaining onion and garlic, 1 tsp Italian herb blend and 1/2 tsp salt. Add eggs, breadcrumbs, parsley and Parmesan. Mix until well combined.

  • Form into 1 1/2-inch balls and add to slow cooker. Cover and cook 2 hr on HIGH or 4 hr on LOW. For sandwiches: Serve on buns with arugula, diced onion, shredded mozzarella, pepperoncini, and Parmesan-Artichoke Dip.

Nutrition Facts

288 calories; 12 g total fat; 486 mg sodium. 22 g carbohydrates; 23 g protein;