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Slow-Cooker Meatball Sandwiches

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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

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Prep Time 5 min
Cook Time 3 hours
Yield 8 servings

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 BelGioioso Provolone cheese
  • Sliced pepperoncini, optional
Text Ingredients

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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