Slow-Cooker Meatball Sandwiches

1 egg, lightly beaten
1/3 cup fine dry bread crumbs
2/3 cup finely chopped onion (2 small)
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1 1/2 pounds lean ground beef
1 15 ounce cantomato sauce
1/2 cup chopped green sweet pepper (1 small)
2 tablespoons packed brown sugar
1 tablespoon yellow mustard
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/8 teaspoon bottled hot pepper sauce
8 hoagie buns, split and toasted
2 cups shredded mozzarela cheese (8 ounces)

1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.
2. For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
4. Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.

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