In a large mixing bowl, use your hand to knead together the ground beef, eggs, salt, and pepper. Form the mixture into balls about 1 inch in diameter.

Heat the oil in a large frying pan over medium heat.

Pour half of the KC Masterpiece® sauce into the Slow cooker. Turn the heat onto low.

Place the meatballs in the pan and cook, turning periodically, until all sides are cooked (don’t work about making sure they’re cooked all the way, just as lost as the outsides are browned).

When the meatballs are done, place them into the Slow cooker. Pour the remaining sauce over the tops so the meatballs are evenly coated. Cook on low heat for 4-6 hours. Make sure the meat reaches an internal temperature of at least 160ºF.

For the slaw: in a small mixing bowl, combine the mayonnaise, white vinegar, salt, onion powder and sugar until smooth. Place the coleslaw mix into a large mixing bowl and pour the dressing over top. Toss until evenly coated. Salt and pepper to taste.

Spoon the slaw onto a sliced French roll and top with meatballs. Drizzle with extra KC Masterpiece® sauce and garnish with scallions. Serve immediately.