These slow cooker meatball subs are a simple way to get a hot, hearty sandwich on the table. Using frozen meatballs and jarred sauce makes preparation very fast, with most of the time spent letting the slow cooker do the work.
The meatballs simmer for a few hours until they are tender and full of flavor. After a quick toast and melt under the broiler, dinner is ready to serve. It is a straightforward meal for busy weeknights.
Why will you love Slow Cooker Meatball Subs?
The slow cooker gently heats the meatballs, making them tender without overcooking.
Simmering the meatballs directly in the sauce allows them to absorb more flavor than if they were heated separately.
Broiling the cheese at the end melts it quickly and gives the top a nice, lightly browned finish.
Slow Cooker Meatball Subs Ingredients
• Frozen Meatballs: Use any type of cooked, frozen meatball you like, such as all-beef, pork, chicken, or a plant-based alternative.
• Marinara Sauce: A good quality store-bought marinara sauce works well. Choose one with a flavor profile you already enjoy.
• Sub Rolls: Hoagie rolls or sub rolls are ideal. Look for rolls that are firm enough to hold the sauce without falling apart.
• Provolone Cheese: Provolone is a classic choice for its mild flavor and great melt. You can also substitute with mozzarella or Monterey Jack cheese.
Exact quantities are in the recipe card below.
How to Make Slow Cooker Meatball Subs
Step 1: Cook the Meatballs
Start by placing the frozen meatballs into the basin of your slow cooker. Pour the entire jar of marinara sauce over the top and stir gently to make sure all the meatballs are coated in sauce. Cover and cook until heated through.
Step 2: Toast the Rolls
When you are about ready to eat, preheat your broiler. Slice the sub rolls open and place them on a baking sheet. Broil them for just a minute or two until the insides are golden and toasted.
Step 3: Assemble and Melt
Spoon the hot meatballs and sauce into the toasted rolls. Lay two slices of provolone cheese over the meatballs in each sub. Place the sandwiches back under the broiler just long enough to melt the cheese until it’s bubbly, about 1 to 2 minutes. Serve the meatball subs right away.
How to Store and Freeze Slow Cooker Meatball Subs
Store leftover meatballs and sauce separately from the rolls. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, warm the meatballs and sauce on the stovetop or in the microwave until hot, then assemble on fresh rolls.
Expert Tips for Slow Cooker Meatball Subs
Food Safety: Cooked ground meat products like these meatballs should reach a safe internal temperature of 160°F (71°C). Always check with a meat thermometer for accuracy.
Toasting the rolls is an important step. It creates a barrier that helps keep the bread from becoming soggy from the sauce.
For a little extra flavor, feel free to add 1 teaspoon of dried Italian seasoning or garlic powder to the sauce before cooking.
You can keep the meatballs warm in the slow cooker on the WARM setting for up to 2 hours, making it a good option for serving a group over time.
What to Serve with Slow Cooker Meatball Subs?
Serve these subs with a simple side salad with a vinaigrette dressing or a handful of potato chips for a complete meal.
Slow Cooker Meatball Subs Recipe FAQs
Can I use homemade meatballs?
Yes, you can use homemade meatballs. If they are already cooked, you can add them to the slow cooker frozen or thawed. If they are raw, it is best to brown them in a skillet first before adding them to the slow cooker to ensure they hold their shape.
Do I have to toast the rolls?
Toasting the rolls is recommended as it creates a slight barrier that helps prevent the bread from becoming soggy from the sauce. However, you can skip this step if you prefer a softer roll.
Can I add vegetables to the slow cooker?
Certainly. You can add about 1 cup of chopped onion or sliced bell peppers to the slow cooker along with the meatballs and sauce. They will become soft and add more flavor to the dish.
Slow Cooker Meatball Subs
Ingredients
- 2 lb frozen cooked meatballs about 900g
- 1 jar marinara sauce 24-ounce / 680g
- 6 hoagie or sub rolls
- 12 slices provolone cheese
Instructions
- Combine the frozen meatballs and marinara sauce in the basin of a 6-quart or larger slow cooker. Stir to coat the meatballs evenly.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
- Once the cooking time is complete, confirm the meatballs are heated through. Use a digital thermometer to ensure they have reached an internal temperature of 160°F (71°C).
- When you are ready to serve, set your oven's broiler to high. Slice the sub rolls open lengthwise and arrange them on a baking sheet.
- Place the rolls under the broiler for 1 to 2 minutes, or until the inside is lightly toasted.
- Carefully remove the hot baking sheet from the oven. Spoon 4 to 5 meatballs and a generous amount of sauce into each toasted roll.
- Top each sandwich with 2 slices of provolone cheese.
- Return the baking sheet to the broiler for another 1 to 2 minutes, watching closely, until the cheese is melted and bubbly.
- Serve the meatball subs immediately.
Notes
