Craving a dinner that’s as fun to eat as it is delicious? These Slow Cooker Meatball Subs are a total win! Juicy, flavorful meatballs simmered in a rich sauce, then tucked into toasted rolls with melty cheese—it’s the ultimate comfort food the whole family will love!
Table of Contents
Why You’ll Love This Recipe
- Rich and Flavorful: Tender meatballs simmered in a savory sauce make every bite unforgettable.
- Easy Crowd-Pleaser: Perfect for weeknight dinners, game days, or feeding a hungry crowd.
- Customizable and Fun: Toasted rolls, gooey cheese, and your favorite toppings make these subs a hit every time!
Ingredients
- Panko Crumbs: Provide a light, crispy texture, helping to bind the meatballs while adding a subtle crunch.
- Parmesan Cheese: Infuses a rich, nutty flavor, enhancing the savory profile of the meatballs.
- Garlic Powder: Adds a warm, aromatic touch, infusing the dish with a classic savory essence.
- Onion Powder: Delivers depth and a hint of sweetness, rounding out the flavor of the meatballs.
- Italian Seasoning: Brings a blend of herbs, enriching the meatballs with authentic Italian flavors.
- Salt: Enhances all the flavors, ensuring the meatballs are perfectly seasoned.
- Eggs: Serve as a binding agent, keeping the meatballs intact and adding a rich texture.
- Milk: Adds moisture, ensuring the meatballs remain tender and juicy.
- Italian Sausage: Provides a spicy, flavorful kick, adding depth and complexity to the meatballs.
- Lean Ground Beef: Contributes heartiness and a meaty richness, forming the base of the meatballs.
- Crushed Tomatoes: Form a tangy, robust sauce, enveloping the meatballs in a rich flavor.
- Hotdog Buns: Offer a soft, convenient vessel for serving, perfectly encasing the meatball mixture.
- Shredded Mozzarella: Adds a creamy, melty layer on top, providing a classic cheesy finish.
How To Make Slow Cooker Meatball Subs
Step One: Combine crumbs, Parmesan, and spices in a small bowl. Set aside.
Step Two: In a large bowl, mix the two ground meats.
Step Three: Add eggs and milk to the meat mixture and combine well.
Step Four: Add the crumb mixture to the meat and mix until fully blended.
Step Five: Form 1”-2” meatballs and let them rest for 15 minutes. Meanwhile, mix the remaining spices into the crushed tomatoes.
Step Six: Place the meatballs in the slow cooker and set it to high.
Step Seven: Cook for two hours, then add marinara sauce.
Step Eight: Cook for one more hour.
Step Nine: Place three cooked meatballs on a bun.
Step Ten: Top with mozzarella and fresh chopped basil. Enjoy!
Expert Tips To Cook Meatballs
- Brown the Meatballs First: For extra flavor, lightly brown the meatballs in a pan before adding them to the slow cooker.
- Use Fresh Breadcrumbs: Fresh breadcrumbs give a better texture and flavor compared to store-bought dry ones.
- Add a Splash of Wine: A splash of red wine in the sauce can elevate the taste and add depth.
- Don’t Overcrowd the Slow Cooker: Give the meatballs some space in the slow cooker to cook evenly and get that perfect tender texture.
Variations
- Protein Swap: Use ground turkey, chicken, or plant-based ground meat instead of beef and sausage for a lighter or vegetarian version.
- Sauce Variety: Use a creamy Alfredo sauce or a pesto-tomato mix instead of marinara for unique flavor profiles.
- Bread Options: Replace hotdog buns with hoagie rolls, baguettes, or garlic bread for added texture and flavor.
Storage And Reheating Instructions
- Refrigeration: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooked meatballs and sauce in freezer-safe containers or bags for up to 3 months. Defrost in the fridge overnight before reheating.
- Reheating: Heat meatballs and sauce in a saucepan over medium heat, stirring occasionally until warmed through. For faster reheating, microwave in a covered dish for 2-3 minutes, stirring halfway.
What To Serve With Slow Cooker meatball Subs
- Garlic Parmesan Fries: A crispy side that pairs perfectly with the savory subs.
- Coleslaw: A refreshing, tangy complement to the rich flavors.
- Potato Wedges: Serve with seasoned or loaded wedges for added indulgence.
- Vegetable Platter: Include carrots, celery, and bell peppers with Creamy Ranch Dressing or Hummus for a crunchy, healthy side.
- Tomato Soup: A warm, comforting pairing for the hearty subs.
- Onion Rings: Crispy and savory, they add a fun twist to the meal.
- Creamy Pumpkin Alfredo: Serve these meatball subs with yummy Alfredo pasta.
FAQ’S
Can I Prepare The Meatballs Ahead Of Time?
Yes, you can make and freeze the meatballs for up to 3 months. Cook directly from frozen in the slow cooker, adjusting the time as needed.
What’s The Best Way To Prevent Soggy Buns?
Lightly toast the buns before adding the meatballs to keep them from getting soggy.
What’s The Best Way To Prevent Soggy Buns?
Ensure the meat mixture is well combined and let the formed meatballs rest before cooking.
Can I Make This Without A Slow Cooker?
Yes, bake the meatballs in the oven and simmer the sauce on the stovetop. Combine before serving.
Slow Cooker meatball Subs
These slow cooker meatball subs are a total game-changer—perfectly juicy meatballs smothered in marinara and melted mozzarella! Super easy to make and great for busy weeknights or a fun family dinner.
Serving Size 8 Servings
Equipment
- 1 Slow Cooker
Ingredients
- 1/2 Cup Panko Crumbs
- 1/2 Cup Parmesan Cheese
- 1 tsp. Garlic Powder Divided
- 1 tsp. Onion Powder Divided
- 2 tsp. Italian Seasoning Divided
- 1 tsp. Salt Divided
- 2 Eggs Large
- 1/4 Cup Milk
- 1 lb. Italian Sausage
- 1 lb. Lean Ground Beef
- 2 Cups Crushed Tomatoes
- 8 Hotdog Buns Sliced
- 1 Cup Shredded Mozzarella
Instructions
- Combine crumbs, Parmesan, and spices in a small bowl. Set aside.
- In a large bowl, mix the two ground meats.
- Add eggs and milk to the meat mixture and combine well.
- Add the crumb mixture to the meat and mix until fully blended.
- Form 1”-2” meatballs and let them rest for 15 minutes. Meanwhile, mix the remaining spices into the crushed tomatoes.
- Place the meatballs in the slow cooker and set it to high.
- Cook for two hours, then add marinara sauce.
- Cook for one more hour.
- Place three cooked meatballs on a bun.
- Top with mozzarella and fresh chopped basil. Enjoy!
Nutrition
Calories: 548kcal | Carbohydrates: 37g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 1638mg | Potassium: 1151mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1235IU | Vitamin C: 16mg | Calcium: 269mg | Iron: 7mg
Notes
Brown the Meatballs First: For extra flavor, lightly brown the meatballs in a pan before adding them to the slow cooker.
Use Fresh Breadcrumbs: Fresh breadcrumbs give a better texture and flavor compared to store-bought dry ones.
Don’t Overcrowd the Slow Cooker: Give the meatballs some space in the slow cooker to cook evenly and get that perfect tender texture.
More Slow Cooker Recipes To Try
- Slow Cooker Rump Roast With Baby Carrots
- Slow Cooker Beef Stroganoff
- Slow Cooker Spinach Artichoke Dip
- Slow Cooker Chicken Stuffing
- Slow Cooker Million Dollar Chicken Casserole
- Slow Cooker Chicken And Dumplings With Grands Biscuits
- Slow Cooker Mongolian Beef
- Slow Cooker Chicken Stuffing
- Slow Cooker Honey Soy Chicken
