Slow Cooker Meatball Subs

These amazing slow cooker subs are so easy to make and result in saucy sandwiches with tender and savory meatballs!

Course Entrees

Cuisine American

Keyword meatball sandwiches, meatball subs, slow cooker meatball subs, slow cooker meatballs

Prep Time 20

Cook Time 5

Total Time 5 20

Servings servings

Calories 439kcal

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.

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.