Slow Cooker Meatball Sandwiches

Ingredients:

• 700 g of ground beef
• 2 x 800g cans of San Marzano tomatoes, hand crushed
• 1 can (180 g) of tomato paste
• 2 bay leaves
• 1.5 cups grated Parmesan (about 100 g) and 1 small Parmesan rind
• 0.5 cup chopped fresh parsley
• 4 cloves garlic, chopped
• 3/4 cup breadcrumbs
• 0.5 cups whole milk
• 2 large eggs
• 700 gr. Italian sausage, cut into 2.5 cm pieces.
• 2 loaves Italian bread, sliced ​​into 3-inch pieces and halved on the sides
• Grated mozzarella for serving

Preparation:

1. Place the pureed tomatoes, tomato paste, bay leaf, and Parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 minced garlic cloves, 1/2 teaspoon salt, and a pinch of pepper.
2. In a medium bowl, combine breadcrumbs and milk; soak for 2 minutes. In a separate bowl, combine ground beef, eggs, 1 cup Parmesan, the remaining 1/4 cup parsley, 2 chopped garlic cloves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until well combined. Using wet hands, form 24 meatballs, about 1.5 inches in diameter, and place them in the slow cooker.
3. Add the sausage pieces to the slow cooker, cover, and cook on low for 7 hours. Remove the bay leaf and Parmesan rind and stir in the remaining 1/2 cup Parmesan cheese. Season with salt and pepper. Serve on bread, topped with mozzarella.