Slow-Cooker Meatball Sandwiches
TOTAL TIME: Prep: 5 min. Cook: 3 hours
YIELD: 8 servings.
Our approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load them into hoagie buns, and top them with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
Ingredients
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2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
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2 jars (24 ounces each) marinara sauce
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8 hoagie buns, split
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8 slices provolone cheese
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Sliced pepperoncini, optional
Directions
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1.
Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until meatballs are heated through.
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2.
On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.
Nutrition Facts
1 sandwich: 526 calories, 20g fat (7g saturated fat), 93mg cholesterol, 1674mg sodium, 55g carbohydrate (15g sugars, 4g fiber), 32g protein.
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