Saucy Meatball Sandwiches

Finely chop one of the onions. Cut the other onion into thin wedges. Set both aside. For meatballs, in a very large bowl combine finely chopped onion, mushrooms, egg, bread crumbs, black pepper and salt. Add ground turkey and ham; mix well.

Using slightly wet hands to prevent sticking, shape mixture into thirty 2-inch meatballs. Coat a very large unheated nonstick skillet with cooking spray and heat over medium heat. Cook meatballs, 15 at a time, in hot skillet until evenly browned, turning occasionally.

In a 5- to 6-quart slow cooker combine onion wedges, pepper quarters, and diced tomatoes (see Tip). Place meatballs on top. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Remove meatballs from cooker with a slotted spoon; keep warm. Using the slotted spoon, transfer onion wedges, pepper quarters and diced tomatoes to a blender or food processor; discard remaining cooking liquid in cooker. Cover and blend or process pepper mixture until smooth.

Preheat broiler. Place bread portions, cut sides up, on a large baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until lightly toasted.

Arrange meatballs on bottom halves of bread portions. Top with sauce and a half slice of cheese. Remove remaining bread tops from the pan. Broil sandwiches for 30 to 60 seconds or until cheese is melted. Top with bread tops and serve warm.