Tender, juicy meatballs simmered to perfection in a savory marinara sauce, all nestled within a soft, toasted sub roll. Topped with melted cheese and a sprinkle of fresh herbs, each bite is a delicious blend of hearty flavors.
Imagine coming home to the irresistible aroma of savory marinara sauce and tender meatballs, wafting through your kitchen after a long day.
The promise of a delicious dinner awaits as you prepare to indulge in a classic favorite: slow-cooker meatball sub sandwiches. This simple yet satisfying meal is not just about convenience—it’s a celebration of flavors that brings comfort and warmth to every bite.
This recipe is made using my favorite Crock Pot Meatball Recipe. A delicious yet easy recipe for meatballs simmered in a delicious rich marinara sauce. You can adjust this recipe and use frozen meatballs with jarred sauce…but it won’t be the same, and you’ll be sad, and I’ll be sad for you. (Let’s not be sad friends! Go to the extra effort to make them from scratch!)
My meatball recipe generally makes enough meatballs and sauce for a family of four to get two meals out of one recipe. I like to make spaghetti and meatballs the first day and then use the remaining meatballs and sauce the second day to create these scrumptious Meatball Sandwiches. One of my personal favorites!
Let’s get cooking and gather the ingredients you’ll need!
Ingredients for Meatballs and Sauce
- 1 pound ground beef
- 1 pound Italian Sausage
- 1/4 cup chopped fresh parsley
- 1 cup bread crumbs
- 1 teaspoon Italian Seasonings
- 2 eggs
- 1 cup grated Kraft Parmesan Cheese
Sauce Ingredients
- 2-16 ounce cans diced petite canned tomatoes
- 1–6 ounce can tomato paste
- 1–8 ounce can tomato sauce
- 2 cups water
- 3 Tablespoons white sugar
- 6 cloves garlic minced
- 1/4 cup dried onion flakes
- 2 dried bay leaves
- 1 teaspoon crushed rosemary
- 1 teaspoon oregano
- 1/4 teaspoon dried red pepper flakes (optional)
- 1 teaspoon dried basil
- salt and pepper to taste
Sandwich Ingredients
- 4 Sub-sandwich rolls, or one long loaf baguette, sliced into four servings.
- 12 slices Provolone Cheese
- 1 Cup shredded Mozzarella Cheese
- 4 tablespoons butter-softened
- 1 teaspoon garlic salt
How To Make Slow Cooker Meatballs and Sauce
I know this seems rather redundant because I have the recipe for my slow cooker meatballs already on the website, but to help you out so you don’t have to go back and forth, I’m going to quickly share how to make them, and you can refer back to the original recipe if you like.
In a large bowl, combine the ground beef, Italian sausage, bread crumbs, fresh parsley, 2 eggs, and Parmesan cheese. Mix until well combined. Roll into 2-inch balls and place in the bottom of your slow cooker. You do NOT need to cook them before hand!
How to make slow-cooker marinara sauce
In a large bowl, combine all the sauce ingredients. Mix to combine. Pour the sauce mixture over the meatballs and turn the slow cooker to low and cover. Cook for 4 hours.
After four hours, gently stir the sauce to somewhat blend together. Return to cooking on low heat for another 4–6 hours, checking about every two hours and gently stirring.
Total cooking time should be about 8–10 hours. That sauce should be nice and thick by now.
TIP: If you have a digital crock pot, and you’ve noticed it burns even when cooking on low heat, I recommend turning the heat level to “warm”.
Now your meatballs and sauce are ready to turn into the most amazing meatball sub sandwiches you have EVER had! I kid you not! This is hands down the best “hot sandwich”!
If you have made this recipe the day beforehand for spaghetti and meatballs, simply store the extra meatballs and sauce in an airtight container in your refrigerator and reheat in the microwave before assembling the sandwiches.
TIP: You can even freeze the meatballs and sauce and pull them out later to make meatball sandwiches! Simply remove them from the freezer, thaw, and reheat before assembling the sandwiches.
How to Make a Meatball Sub-Sandwich
Set your oven to broil, or for newer ovens, broil-high. Please note you will broil these sandwiches in two different steps.
On a large baking sheet, place 2-4 sub-sandwich rolls, depending on how many sandwiches you are making, cut in half-length wise.
Note: I like to use a French baguette. There’s just something about that wonderful dense artisan bread with its crusty outside, paired with the rich marinara sauce that is out of this world! Cut the baguette into four equal sandwich lengths and then slice in half length-wise.
Spread softened butter on each half and sprinkle with garlic salt. I use just a light sprinkling to add flavor.
Pop the buttered bread into the preheated oven and broil for 1–2 minutes, until the edges begin to turn brown.
We’re not done with the oven, so leave it on broil for a bit longer.
TIP: WATCH THE BREAD WHEN IN THE BROILER! IT CAN BURN QUICKLY!!!
Assembling Sandwiches
Keep the bread on the baking sheet while you finish assembling the sandwiches. They go back to the broiler for a minute to melt the cheese, so it’s handy to just assemble them on the baking sheet.
On the bottom of each slice of bread add three slices of provolone cheese, overlapping them as you place them on the bread! This sandwich is loaded with cheese…top and bottom! As it should be!
Let’s load this sandwich up! I lay 3 meatballs down the center of each bun on top of the cheese. Place a couple of spoonfuls of sauce on top of the meatballs. Our goal is a messy sandwich!
Divide the grated mozzarella cheese into four separate servings, ¼ cup for each sandwich, and sprinkle on top of each meatball sandwich.
Place the sandwiches back in the oven and broil for 1 minute until the cheese is melted. Be sure to carefully watch so that the sandwiches do not burn.
Using oven mitts, remove the sandwiches from the oven. Place on serving plates and enjoy!
Recipe Wrap-Up
Whether you’re feeding a hungry family or hosting a casual gathering, these slow-cooker meatball sub sandwiches are sure to be a hit.
The pairing of the rich marinara sauce, tender meatballs, melted cheese, and crusty bread is a combo that can’t be beat!
With minimal effort and maximum flavor, meatball sandwiches exemplify the beauty of slow cooking and the joy of sharing a hearty, homemade meal. My family goes nuts for these scrumptious sandwiches! I know your family will love them as well.
Bonus points if you are able to get two different meals from one recipe. This is THAT recipe!
Top with a little extra grated Parmesan cheese or Italian seasonings, or eat as is! You really can’t lose with this recipe.
Other Favorite Sandwich Recipes
- Grilled Mediterranean Chicken Sandwich
- Chopped Italian Grinder Sandwich
- Copy Cat Disney-Classic Deli Sandwiches
- Super Easy Sloppy-Joe Sandwiches
- Pepper Jack Steak Sandwiches
- Simple Old-Fashioned Bologna Sandwiches from Julia’s Simply Southern
Next time you crave comfort food with a twist, let your slow cooker work its magic and savor the deliciousness of these meatball subs that never fail to delight.
Happy Nesting!
Recipe Card
Slow Cooker Meatball Sub-Sandwiches
Ingredients
- 1 pound Ground Beef
- 1 pound Italian Sausage
- 1 cup Bread crumbs
- 2 large eggs
- ¼ cup Fresh parsley, chopped
- 1 cup Kraft Parmesan Cheese, grated
- 1 teaspoon Italian Seasonings
- 2, 16-ounce cans Diced petite canned tomatoes
- 1 6-ounce Tomato paste
- 1 8-ounce Tomato sauce
- 2 cups Water
- 3 tbsp White sugar
- 6 Cloves Garlic, minced
- ¼ cup dried onion flakes
- 2 dried bay leaves
- 1 teaspoon crushed rosemary
- 1 teaspoon organo
- 1 teaspoon dried basil
- ¼ teaspoon dried red pepper flakes (optional)
- To taste salt and pepper
- 4 large sub-sandwich rolls
- 12 slices provolone cheese
- 4 tbsp butter softened
- 1 cup Mozzarella cheese divided into fourths
- 1 teaspoon garlic salt
Instructions
- In a large bowl, mix together ground beef, Italian sausage, bread crumbs, Italian seasoning, fresh parsley, eggs, and Parmesan cheese. Mix until well combined.
- Roll into 2-inch balls. Place in the bottom of the crock pot. Add all the sauce ingredients. Diced petite tomatoes, tomato paste, tomato sauce, water, sugar, garlic, onion flakes, bay leaves, crushed rosemary, oregano, dried basil, red pepper flakes, and salt and pepper to taste. Cover and cook on low for 4 hours.
- Remove the lid and carefully stir. Replace the lid and continue cooking on low for an additional 4–6 hours, stirring occasionally, until the sauce has thickened, and the meatballs are completely cooked.
- Preheat the oven to broil-high. On a large baking sheet, place sub-rolls sliced in half length-wise. Butter each half with softened butter and sprinkle with garlic salt. Broil 1–2 minutes until the edges are lightly golden brown. Remove from the oven. Finish preparing the sandwiches on the baking sheet.
- Place three slices of provolone cheese, overlapping, down the center of each toasted sub roll. Add three cooked meatballs down the center of each sandwich on top of the provolone cheese. Add 2–4 tablespoons of additional marinara sauce on top of each meatball. Sprinkle the top of each meatball sandwich with ¼ cup of grated mozzarella cheese.
- Place prepared sandwiches back in the oven and toast for 1 minute until cheese is melted. Carefully remove from the oven and serve.
Notes
Nutrition
About the Author
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!