1. In large bowl, beat egg with salt, Italian seasoning, red pepper flakes and garlic. Add chopped onion, beef, turkey, bread crumbs and Parmesan cheese; mix well.
2. Shape mixture into 1-inch balls and brown in a large skillet. Drain meatballs and transfer to a 5-quart slow cooker/Crock-Pot. In the same bowl, mix tomato sauce and wine; pour over meatballs.
3. Cover and cook on low for 5 1/2 to 6 hours. To serve, place 3-4 meatballs in each split roll; top with sauce from Slow Cooker. If desired add condiments and serve.
Serves 6-8.
Condiments if desired; shredded mozzarella cheese, red and yellow pepper strips, sliced onion and olives.