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Meatball Sandwiches Meatball Sandwiches

Slow-Cooker Meatball Sandwiches

4.8 | 8 Reviews
Total Time:Prep: 5 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Stacie Nicholls, Spring Creek, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2024

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

TEST KITCHEN APPROVED

Slow-Cooker Meatball Sandwiches

4.8 | 8 Reviews Add your review
Yield:8 servings
Prep:5 min
Cook:3 hours
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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
Text Ingredients
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Directions

  1. 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.
  2. 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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