Slow Cooker Meatballs Subs
Make our Slow Cooker Meatball Subs for a family dinner or party. This recipe is easy to make with frozen meatballs and marinara sauce.
Servings 12
Calories 638kcal
Equipment
Ingredients
- 60 frozen, fully cooked Italian-style meatballs see note 1
- (2) 24 ounce jars marinara sauce or use spaghetti sauce
- 12 hoagie buns or use brat or large hot dog buns
- 12 slices mozzarella cut in half
- 6 ounces pepperoni slices
- 1 ½ cups shredded mozzarella
- ¾ cup grated Parmesan
- 1 tablespoon Italian seasoning
Instructions
- Put the frozen meatballs and marinara (or spaghetti) sauce in a greased or lined slow cooker and stir to coat.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours or until heated through.
- Preheat the oven to 350˚F. Slice the hoagie buns. Put two half-slices of mozzarella and pepperoni slices on the bottom of the bun.
- Top with 6 meatballs with sauce, 2 tablespoons shredded mozzarella, 1 tablespoon grated Parmesan, and a sprinkle of Italian seasoning.
- Bake for 5-6 minutes until the cheese is melted and the bun is toasted. If you are entertaining and serving buffet-style, you can skip baking them.
Video
Notes
- Meatballs: Thirty ounces is about 60 meatballs. Bags of frozen meatballs are typically 26-32 ounces and would work for this recipe, even though there are slightly more or less meatballs.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
Nutrition
Serving: 1sub | Calories: 638kcal | Carbohydrates: 44g | Protein: 34g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 1527mg | Potassium: 715mg | Fiber: 3g | Sugar: 10g | Vitamin A: 844IU | Vitamin C: 9mg | Calcium: 406mg | Iron: 5mg
