Italian Meatball Subs

Name: Italian Meatball Subs
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 6 servings.
Ingredients: 2 large eggs, lightly beaten; 1/4 cup whole milk; 1/2 cup dry bread crumbs; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon garlic powder; 1 pound ground beef; 1/2 pound Johnsonville® Ground Mild Italian sausage; SAUCE:; 1 can (15 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1 small onion, chopped; 1/2 cup chopped green pepper; 1/2 cup dry red wine or beef broth; 1/3 cup water; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 Italian rolls, split; Shredded Parmesan cheese, optional

This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. —Jean Glacken, Elkton, Maryland

Ingredients

2 large eggs, lightly beaten
1/4 cup whole milk
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
1/2 pound Johnsonville® Ground Mild Italian sausage
SAUCE:
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
6 Italian rolls, split
Shredded Parmesan cheese, optional

Directions

In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer.
Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.

Nutrition Facts

1 sandwich: 501 calories, 24g fat (8g saturated fat), 137mg cholesterol, 1410mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 29g protein.

Originally published as Italian Meatball Subs in Quick Cooking November/December 1998

Reviews

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Average Rating:

justmbeth

Jan 15, 2015

I thought these were ok. I typically will make my family meatball recipe ahead of time or buy frozen, use jarred sauce, heat, and assemble sandwiches, toasting in the oven, for a quick meal. This was not any better than that method. Sauce was just ok.
Angel182009

Jul 3, 2014

These were delicious and I loved how I could just throw them in the slow cooker. I did make a healthier choice with these and used ground turkey instead of ground beef and I served them along side sweet potato fries. I will definitely be making these again!
punkb94

Jan 19, 2014

I have a question, Could I roll the meatballs the day before, refrigerate and then broil and place in crock pot next day?
brandangelak

Jul 17, 2013

The meatballs for this sandwich were so tender and juicy! I was worried they might dry out in the crock pot, but they were moist and had a lot of flavor. The sauce was also delicious. Even my 8-year-old, who hates anything in tomato sauce, went back for more! I served these on whole wheat french rolls, but next time I think I'll serve them either by themselves or over pasta - the bread just wasn't necessary. They are that good!
ValerieMS

Jan 19, 2012

This is an excellent recipe. I did not use any salt because I have high blood pressure, but it did not need it. I added grated low-fat mozzarella to the sandwiches. Next time I plan to put the mozzarella on the buns and broil them for a minute or so before adding the meatballs.
sd20

Oct 11, 2011

Very good and flavorful! This recipe is a keeper and will be making it again. This was easy to put together and I love using the crockpot.
joniotto

Sep 28, 2011

I've never had much luck with meatballs....they were either too dry or fell apart or were greasy...so I almost didn't try this recipe, but I'm so glad that I did! These were easy to make up and just took a few minutes to brown under the broiler. I love the fact that you finish cooking them in the crock pot in the sauce - keeping them tender & juicy. I used lean ground beef along with the sausage and they had such a good flavor. I may add a jar of pizza sauce or spaghetti sauce next time just so we will have a little extra for the subs. I also used quick release foil on the broiler pan for a fast clean-up. Thanks for the great recipe!
skschwarz

Feb 8, 2011

I have a family of picky eaters & this was a HIT! It was also so simple to make. I love that it cooks in the crockpot & is ready when we are ready to eat! It is def one to add to our 'favorites' cookbook!!!
Monarchsmomma

Aug 29, 2010

Reviewed on Aug. 29, 2010 by MonarchsmommaVery Good! I covered the baking sheet that I broiled the meatballs on with foil, makes for easier clean up. We sprinked a little thinly sliced mozzarella on top. Thanks for sharing!
mandyclemmons

Jun 1, 2010

This was by far the best recipe for a meatball sub. I have searched and searched and went through countless cookbooks. This had the best taste. I used the beef broth and it was delicious! My kids are picky and it was a thumbs up for two out of three of them and my husband said it was delicious! Works for me!