Slow Cooker Meatball Subs
I fell back in love with my Slow Cooker. Slow cooker meatballs subs are so tender, flavorful, and all-around decadent, thanks to the marinara sauce simmered low and slowly. It’s magical! The best part? This recipe makes a large batch. You can freeze half of it later (in subs or pasta). You can cook once and eat twice.
DO I NEED TO USE A SLOW OVEN?
You don’t need a slow cooker, but you’ll want one to make these delicious homemade meatballs subs. The sauce simmers, causing the meatballs the most tender and flavorful you’ve ever eaten. If you do not have a slow cooker, follow the instructions to make my basic homemade meatballs. Then, pile the meatballs into the buns and top them with cheese. Bake until the cheese melts.
What kind of sauce to use?
This recipe was tested with the cheapest, most basic generic marinara I could find in the supermarket to ensure that it would still be delicious, even if I couldn’t afford an expensive sauce. Feel free to use any marinara sauce, whether homemade or store-bought. In total, you’ll need three cups of sauce.
FROZE HALF OF THE CUBE FOR LATER!
If your family can finish the meatballs and sauce within a few days, you can freeze half of them. You can freeze the sauce and half the meatballs later on subs or pasta. The frozen meatballs and sauce can be reheated in a microwave or a saucepot on low heat.
P.S. The next day, we reheated meatball subs in the air fryer, and they were AMAZING! Air-fried for five minutes at 350degF. The best leftovers!
Half cup breadcrumbs (0.32)
Half cup grated Parmesan ($0.88)
Half a teaspoon of garlic powder ($0.05).
Half a teaspoon of onion powder ($0.05).
Half a teaspoon of Italian seasoning ($0.05).
1/4 tsp salt ($0.02)
1/4 tsp pepper ($0.02)
Two large eggs ($0.39)
1/4 cup milk (0.05 $)
1 lb. Italian sausage ($4.99)
1 lb. Lean Ground Beef (90% lean and higher) $6.99
1 24oz. jar marinara ($1.50)
8 Buns or Rolls ($3.50).
1/2 cup shredded mozzarella ($0.62)
In a small bowl, whisk two large egg yolks lightly. In a small bowl, combine breadcrumbs, Parmesan cheese, garlic powder, and onion powder. Add salt and pepper.
Mix the Italian sausage, ground beef, milk, breadcrumb mix, and whisked eggs using your hands. Do not overmix the meat.
Divide the meat and form 24 meatballs of about 3 Tbps. To make this easier, divide the meat mixture into four equal portions. Then divide each slice in half to create eight equal parts. Divide each of the eight pieces of meat into thirds, then roll them into 24 meatballs.
Cover half the sauce with half the meatballs and place the other half on top. Then add the remaining meatballs and top with the remaining marinara sauce.
The meatballs can be cooked on high for 3 hours or low for 6 hours.
Use a meat thermometer after cooking to ensure that the meatballs have reached an internal temperature of 165degF. Mix the meatballs with the sauce (you will see some fat on the surface).
Preheat the oven to 350degF. Place the buns in a baking pan or dish, then add three meatballs to each. Pour some extra sauce into each bun. Top each sub off with some shredded cheese.
The meatball subs should be baked in a preheated oven for 5 minutes or until the cheese has melted and the bun edges are toasted. Enjoy hot!