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–+ servings

Slow Cooker Meatball Sub-Sandwiches

5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours 5 minutes
Total Time 8 hours 25 minutes
Servings 4 sandwiches
Calories 1247 kcal

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

Please note that this recipe makes more meatballs than needed for 4 sub-sandwiches. You can get two meals for a family four out of one slow cooker meatball recipe. I serve it over pasta one night and make meatball sandwiches for another separate meal.

Nutrition

Serving: 1gCalories: 1247kcalCarbohydrates: 32gProtein: 64gFat: 94gSaturated Fat: 43gPolyunsaturated Fat: 7gMonounsaturated Fat: 36gTrans Fat: 2gCholesterol: 347mgSodium: 2724mgPotassium: 873mgFiber: 2gSugar: 4gVitamin A: 1241IUVitamin C: 5mgCalcium: 765mgIron: 6mg
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