Ah, the meatball sub—comfort food at its finest. There’s something about the blend of tender meatballs, tangy tomato sauce, and melted cheese nestled in a soft roll that just makes everything feel right, like a warm hug on a chilly day. I remember the first time I had one as a kid during a family picnic; the messiness was half the fun! Now, with a slow cooker, it’s easy to recreate that messy, delicious experience with minimal fuss.
Steps
- Lightly whisk two large eggs in a small bowl. In another bowl, mix together breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper to ensure even distribution in the meat mixture.
- Combine the whisked eggs, breadcrumb mixture, milk, Italian sausage, and ground beef in a large bowl. Gently mix the ingredients with your hands, taking care not to overmix.
- Divide the meat mixture into 24 meatballs by first dividing it into four equal sections, then halving each section to get eight portions, and finally making three meatballs from each portion.
- Place half of the meatballs in a single layer in the slow cooker and cover them with half of the marinara sauce. Add the remaining meatballs and sauce, ensuring all meatballs are coated.
- Cover the slow cooker and cook the meatballs on high for three hours or on low for six hours. Ensure the internal temperature reaches 165°F, and stir the sauce to incorporate any fat that has risen to the surface.
- Preheat the oven to 350°F. Arrange the buns on a baking sheet or dish, place three meatballs in each bun, and add extra sauce on top.
- Sprinkle shredded mozzarella cheese over each sub and bake for about 5 minutes, or until the cheese is melted and the bun edges are lightly toasted.
- Serve the meatball subs hot and enjoy! Optionally, garnish with chopped parsley for added color.
Ingredients
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 1/4 cup milk
- 1 pound Italian sausage
- 1 pound lean ground beef (90% lean or higher)
- 24-ounce jar of marinara sauce
- 8 buns or rolls
- 1/2 cup shredded mozzarella cheese
Nutritional Values
Calories: 4208kcal | Carbohydrates: 240g | Protein: 248g | Fat: 248g | Sodium: 10768mg | Fiber: 24g
FAQ
- Can I make the meatball subs without a slow cooker?
- Yes, you can prepare the meatballs using traditional methods by following the instructions for basic homemade meatballs. Then, simply assemble the subs by placing the cooked meatballs in buns, topping them with cheese, and baking until the cheese melts.
- How can I ensure the meatballs remain moist and tender?
- To keep the meatballs moist and tender, include ingredients such as breadcrumbs, Parmesan cheese, eggs, and milk. Additionally, avoid overmixing the meat mixture to prevent the meatballs from becoming dry and tough.
- What kind of marinara sauce should I use?
- This recipe works well with any marinara sauce, including budget-friendly options. Feel free to use your preferred store-bought or homemade marinara sauce; you’ll need a total of three cups.
- What should I do if I have leftovers?
- The recipe makes approximately 24 meatballs, so you can freeze half for later use. Reheat the frozen meatballs and sauce using a microwave or by simmering them in a saucepot over low heat.
- How can I prevent the buns from getting soggy?
- To prevent soggy buns, it’s recommended to toast them before assembling the subs. This adds a layer of protection against moisture and enhances the texture of the sandwich.
Tips
- To prevent the meatballs from becoming dry and tough, avoid overmixing the meat mixture. Mix just until combined for the best texture.
- When forming the meatballs, divide the meat mixture evenly by first splitting it into four sections, then halving those sections to make eight, and finally dividing each into three to get a total of 24 meatballs.
- If you are new to using a slow cooker, check the meatballs early and frequently the first time to avoid overcooking. Ensure the internal temperature of the meatballs reaches 165°F.
- Toast the buns before adding the meatballs and sauce. This will help prevent them from getting too soggy, ensuring a better texture for your subs.
Equipment
- Slow Cooker – Essential for the low and slow simmering of the meatballs in marinara sauce.
- Meat Thermometer – Necessary to ensure the meatballs have reached the internal temperature of 165°F for safe consumption.
