Slow Cooker Turkey Meatballs for Sub Sandwiches

These were delicious on a hoagie bun with melted mozzarella cheese for Super Bowl Sunday.

1 large egg
2 lbs lean ground turkey
2/3 cup panko crumbs
3 tablespoons olive oil
1/4 cup Parmesan cheese
2 clove garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 medium sweet onion, sliced
2 (28 oz. ) cans crushed tomatoes

Beat the egg in mixing bowl.  Add the ground turkey, panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt and pepper.  Mix together.  Roll into golf ball size meatballs.  


Place onion slices in the bottom of the slow cooker, top with 1 can crushed tomatoes.  
Coat a large skillet with remaining tablespoon olive oil.  Lightly brown the meatballs for about 1 minute on each side.  Layer the meatballs in the slow cooker as you're browning each batch.  Once all of the browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.

Cover and cook on low for 6 - 6 1/2 hours.