Slow Cooker Meatball Subs


Slow Cooker Meatball Subs

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • Marinara Sauce
  • 28oz crushed tomatoes

  • 1 tsp dried basil

  • 1/4 tsp black pepper

  • 1/2 tsp salt

  • 3 tbs olive oil

  • 1 1/2 tbs brown sugar

  • 3 tbs minced garlic

  • Meatball Mixture
  • 1 lb ground beef, 93% Lean , 7% Fat

  • 1 egg

  • 3/4 cup Italian style breadcrumbs

  • 1 tbs minced garlic

  • 3 tbs fresh parsley

  • Towards The End
  • 4 hoagie rolls

  • 1 cup of mozzarella cheese


  • Into a slow cooker add the “marinara sauce” ingredients and whisk to combine.
  • Into a large bowl add all of the “meatball mixture” and mix to combine. With a spoon or cookie scoop grab a small amount of the meatball mixture and roll into a meatball. Make 16 meatballs total. Place each meatball in the slow cooker side by side on top of the marinara sauce.
  • Slow cook on LOW for about 7 hours or until the center is no longer pink. OR cook on HIGH for 5 hours.
  • Once cooked set the oven to broil.
  • Slice the hoagies in half lengthwise and place on a sheet pan. Scoop 4 meatballs with the sauce in each hoagie roll and sprinkle mozzarella cheese on top. Broil for 1-3 minutes or until the cheese is melty. Enjoy with a side salad!

Recipe Video


  1. Brittanny Taylor

    Thanks for helping me feed my family

  2. How to do I do this with frozen meatballs? Do I heat of the meatballs separately or put them in the slow cooker? If so, do I still cook the sauce in slow cooker for the same amount of time? Thank you.

  3. The flavor on these was bomb. Only problem I had was the meat kind of disintegrated into more of a “meat sauce” than true meatballs IN sauce, lol, but it was still delicious. Next time I will pack them more tightly to see if that helps (or cook for less time) :).

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