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**Slow Cooker Meatball Sandwich

Slow Cooker Meatball Sandwiches

  • Cooking Time:

    3–4 hours on Low or 1 1/2 — 2 hours on High
  • Servings:

    8

Ingredients

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.)

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!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Crock Pot Meatball Sandwiches - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Lisa Bellm
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Lisa Bellm

These were great! I only had shred­ded moz­zarel­la so that is what I used. I will be mak­ing these again. thanks for post­ing

Rachel
Guest
Rachel

Why don’t you just cook the meat­balls in the crock­pot? Will the juices make the sauce to runny?Couldn’t you com­pen­sate for that my adding some toma­to paste?

Cara
Guest
Cara

The sauce isn’t real­ly what I was look­ing for in. Meat­ball hoagie bit would make a killer slop­py Joe sauce.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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