Slow Cooker Meatball Subs
Slow Cooker Meatball Subs are delicious with tender homemade meatballs that are slow-cooked to perfection! The whole family will love this easy take on the classic sandwich.
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Crockpot meatball subs are the perfect choice for your next game day get-together or a dinner any night of the week! Thanks to the slow cooker, the is one of the easiest recipes you'll find to make your own meatballs and assemble delicious sandwiches.
Why this Recipe Works
Loaded up with tomato sauce, tender homemade meatballs, and melty cheese, these easy meatball subs are sure to be an instant favorite.
Made with simple ingredients that are easy to find at your local grocery store, these classic meatball sandwiches are a must-try. The slow cooker ensures the meatballs are moist and packed with flavor, perfect for a hearty and filling sandwich!
And if you can't get enough meatballs, try my Slow Cooker Sweet and Sour Meatballs or these Honey Sriracha Chicken Meatballs!
Ingredients Needed
- Ground Meat: I use a combination of ground beef and ground pork for these meatballs.
- Yellow Onion: white onion will work too.
- Panko Bread Crumbs: Helps form the meatballs and gives them some more texture.
- Fresh Parmesan Cheese: I prefer to grate my own Parmesan cheese for the best flavor.
- Seasonings: Season the meatballs with Italian seasoning, garlic powder, salt and black pepper to taste.
- Eggs: Act as a binding agent to keep the meatballs together.
- Marinara Sauce and Tomato Sauce: Using both kinds ensures that these subs are saucy and flavorful.
- Sub Rolls: Use your favorite hoagie rolls for these sandwiches!
- Provolone Cheese: Mozarella cheese is also a good choice.
How to Make Slow Cooker Meatball Subs
- Step 1: In a large mixing bowl, combine all of the meatball ingredients.
- Step 2: Use a 3-tablespoon scoop to separate the meat mixture into about 24 meatballs.
- Step 3: Pour a cup of the sauce into the bottom of your slow cooker, then add the meatballs in a single layer.
- Step 4: Top with the rest of the sauce, then cover and cook on high for 2 and a half hours or low for 5 hours.
- Step 5: Meanwhile, prepare the buns by placing them in a baking dish.
- Step 6: Once the meatballs are fully cooked, place two half slices into each bun, add the meatballs, and top with marinara sauce and more cheese. Bake for 5 to 8 minutes, or until cheese is melty.
Recipe Tips
- For a more golden brown finish, end the baking with a minute or two under the broiler. Keep a close eye on the subs to prevent them from burning.
- These meatballs can be made with all beef instead of beef and pork.
- Make this recipe ahead of time by cooking the meatballs, then wrap them tightly and freeze. Defrost in the fridge, then follow the baking instructions as normal.
- If you have leftover meatballs, store them in an airtight container in the fridge for 3 days or so. If the sandwiches are already assembled, they may not keep and reheat as well.
- Reheat meatballs in the microwave.
Recipe FAQ's
Yes, as long as you cook the meatballs all the way through it's perfectly safe to put raw meat in your slow cooker!
If you want a bit of extra flavor for your meatballs, you can brown them in a skillet for a minute or two before you slow cook them.
More Easy Slow Cooker Recipes
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Slow Cooker Meatball Subs
Equipment
Ingredients
- 1 pound ground beef 80/20 or leaner
- 1 pound ground pork
- ½ cup yellow onion shredded using a box grater
- ½ cup panko bread crumbs
- ¼ cup fresh parmesan cheese grated
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 eggs
- 24 ounce jar marinara sauce divided
- 1 (8 ounce) can tomato sauce
- 6 sub rolls
- 12 slices provolone or mozzarella cheese cut in half
Instructions
- In a large bowl add all the ingredients for the meatballs and mix together until just combined, trying not to over mix.Using about a 3 tablespoon scoop (#20 size scoop) to form the meatballs, you should get 22-24 meatballs.
- Pour 1 cup of the sauce into the bottom of a 7 quart or larger slow cooker then add all of the meatballs. Add another cup of the sauce then the remaining meatballs and cover with the remaining sauce and the leftover tomato sauce from the 8 oz can.
- Cover the slow cooker and cook for about 2½ hours on high or 5 hours on low. Check the meatballs are cooked through by making sure that they have reached 165 degrees internally using a digital thermometer.
- When you are ready to build your subs, pre-heat the oven to 350 degrees. Spray a 9x13 casserole dish with non-stick cooking spray. Add the sub rolls into the pan, with some space around each, cut side up.
- Place 2 half slices of provolone cheese into the bottom of each sub roll, then place 3 meatballs into each roll. Spoon a tablespoon or more of marinara sauce, then top with another 2 half slices of provolone cheese.
- Bake in the oven at 350 degrees F for 5-8 minutes until the cheese is melted and bubbly. Sprinkle with fresh chopped italian parsley or Italian Seasoning and serve while warm.
Notes
- If you prefer to make the meatballs all beef, add a second pound of ground beef.
- The meatballs can be cooked through, cooled then wrapped tightly to freeze if making this recipe ahead. Defrost the meatballs in the refrigerator before ready to reheat, then add to sub rolls with provolone cheese to bake.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
