• 1 egg, lightly beaten
  • 1/3 c bread crumbs, fine dry
  • 2/3 c. onion, finely chopped (2 small)
  • 1/2 tsp. salt
  • 1/2 tsp. dried oregano, crushed
  • 1/4 tsp. pepper, black, ground
  • 1 1/2 lb. lean ground beef
  • 15 oz. tomato, sauce, canned
  • 1/2 c. pepper, green, sweet, chopped (1 small)
  • 2 T. sugar, brown, packed
  • 1 T. mustard, yellow
  • 1 tsp. chili powder
  • 1/4 tsp garlic salt
  • 1/4 tsp. pepper, black, ground
  • 1/8 tsp. pepper sauce, hot, bottled
  • 8 buns, hoagie, split and toasted
  • 2 c. cheese, mozzarella, shredded (8 oz.)

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I’m a little partial with this recipe, as I love meatball sandwiches, so Slow Cooker Meatball Sandwiches is at the top of my list!


  1. Stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 tsp. black pepper in a large bowl. Add ground beef; mix well.
  2. Shape meat mixture into 32 balls.
  3. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.
  4. In a 3-1/2 or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 tsp. black pepper, and the hot pepper sauce.
  5. Add cooked meatballs, stirring gently to coat with sauce.
  6. Cover. Cook on Low for 3 to 4 hours or on High for 1-1/2 to 2 hours.
  7. Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese.
  8. Place under broiler for a minute of so to melt cheese and brown.

Happy Crocking!

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Crock Pot Meatball Sandwiches - Nutrition

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