Tip Parchment can be used for easier cleanup/removal from the pan. Partner Tip Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Per Serving: 82 calories; 5.5 g fat; 1.7 g carbohydrates; 6.2 g protein; 32 mg cholesterol; 192 mg sodium. Full nutrition

Make The Meatballs: 1/3 cup plain bread crumbs 1/2 cup milk 2 tablespoons olive oil 1 onion, diced 1 pound ground beef 1 pound ground pork 2 eggs 1/4 bunch fresh parsley, chopped 3 cloves garlic, crushed 2 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon red pepper flakes 1 teaspoon dried Italian herb seasoning 2 tablespoons grated Parmesan cheese Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour. Preheat an oven to 425 degrees F (220 degrees C). Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto the prepared baking sheet. Bake in the preheated oven until browned and cooked through 15 to 20 minutes. The Sauce Add meatballs to the slow cooker 1/2 C Chopped onion 1/4 C Brown sugar 1 envelope Onion soup mix 12 oz Coca Cola 12 Buns - split 12 oz. (3 Cups) shredded swiss cheese

In a crockpot combine meatballs, onion, brown sugar, soup mix and Coke. Cover and cook on low for 3.5 to 4.5 hours or until heated through. Place meatballs on each bun bottom and sprinkle with 1/4 C shredded cheese. Place on baking sheets and broil for 2 minutes or until cheese is melted. Replace bun tops and serve!