Slow Cook:4 hrs to 6 hrs (low) or 2 to 3 hours (high)
Spicy Meatball Subs
Preheat oven to 350 degrees F. Line a 15x10-inch baking pan with foil; coat the foil with cooking spray. Prepare Italian Meatballs as directed, except shape mixture into twenty-four meatballs. Place meatballs in prepared pan. Bake 30 minutes or until done (165 degrees F); drain off fat. Cool completely and freeze or use immediately.
In a 4- to 5-quart slow cooker combine the next six ingredients (through crushed red pepper). Add meatballs; stir gently to coat.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
To serve, use a slotted spoon to place 4 meatballs in each roll; drizzle meatballs with sauce remaining in cooker. Top meatballs with cheese, pepperoncini peppers, and arugula.
Preheat oven to 375 degrees F. Lightly coat two 15x10-inch baking pans with nonstick cooking spray. In a large bowl beat eggs with a fork. Stir in next five ingredients (through pepper). Add ground Italian sausage, ground beef; pepperoncini and Italian seasoning, mix well. Shape mixture into 1-inch meatballs. Place meatballs in prepared pans. Bake 12 to 15 minutes or until meatballs are cooked through (160 degrees F). Drain off fat