Slow Cooker Meatball Subs
Tender meatballs simmered in marinara sauce, piled onto sub rolls, and topped with melted provolone cheese.
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
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.