To make the meatballs, crack the eggs into a large mixing bowl and whisk them lightly. Add the chicken, bread crumbs, Parmesan, onion, garlic, parsley, basil, salt and pepper, and using your hands, mix and knead the mixture to combine it well.

Form the mixture into twenty-eight meatballs about 1½- inches in diameter. The mixture will be a bit sticky, so wet your hands as needed to make rolling the meatballs easier. Place the meatballs on a foil-lined baking sheet, and cover them with another sheet of foil. Refrigerate for at least 1 hour or more. The meatballs can be prepared in advance and refrigerated for up to 24 hours.

To make the sauce, add the tomatoes, marinara, water, onion, garlic, Italian seasoning, red pepper flakes, salt and pepper to the slow cooker. Cover and cook for 1 hour on HIGH.

Place the refrigerated meatballs into the warm sauce in the slow cooker, reshaping them into nice balls as you add them. Spoon the sauce over any exposed meatballs so that they are all immersed in sauce. Cover and cook for 4 to 6 hours on LOW, until the meatballs are thoroughly cooked. Avoid stirring the meatballs during cooking to help them keep their shape.

Once meatballs are cooked through, stir in the cream and basil. Cover and continue to cook for 5 minutes.

Preheat your oven to broil, and place opened but unsplit hoagie rolls on a large rimmed baking sheet. Broil them briefly, until the bread is toasted.

Remove the baking sheet from the oven and top the toasted rolls with 3 or 4 meatballs and sliced cheese. Return the baking sheet to the oven, and broil for 1 to 2 minutes, watching closely, until the cheese has melted.

Prepare 16 ounces of the pasta of your choice according to the package directions. Drain well and pour the cooked pasta into the slow cooker with the finished meatballs and sauce. Stir to combine and serve with additional grated Parmesan on the side.

Follow the directions to make and refrigerate the meatballs. While the meatballs are chilling, prepare the sauce by heating 1 tablespoon of olive oil in a large Dutch oven over MEDIUM heat. Sauté the onion and garlic until the onion is tender, then add the remaining sauce ingredients (except the cream and basil). Cover and allow to simmer over LOW heat for about 30 minutes.

Add the chilled meatballs to the sauce in the Dutch oven and increase the heat, as needed, to bring the sauce to a simmer. Reduce the heat to LOW, cover the pot, and simmer the meatballs for about 45 minutes, or until cooked through. Finish by adding the cream and basil to the sauce and continue cooking, until the sauce is warmed through.