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Slow-Cooker Meatball Sandwiches

Our approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load them into hoagie buns, and top them with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
  • Total Time
    Prep: 5 min. Cook: 3 hours
  • Makes
    8 servings

Ingredients

  • 2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
  • 2 jars (24 ounces each) marinara sauce
  • 8 hoagie buns, split
  • 8 slices provolone cheese
  • Sliced pepperoncini, optional

Directions

  • Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until meatballs are heated through.
  • On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.
Nutrition Facts
1 sandwich: 526 calories, 20g fat (7g saturated fat), 93mg cholesterol, 1674mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 32g protein.

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