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Slow-Cooker Meatball Sandwiches
- In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.
- For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.
- Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
- Place four meatballs on the bottom of each bun. Top with some of the sauce and some of the cheese. Add bun tops. Makes 8 servings.
From the Test Kitchen
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Slow-Cooker Meatball Sandwiches)
- Per serving:
- 724 kcal cal.,
- 28 g fat
- (11 g sat. fat,
- 3 g polyunsaturated fat,
- 11 g monounsatured fat),
- 99 mg chol.,
- 1504 mg sodium,
- 84 g carb.,
- 5 g fiber,
- 15 g sugar,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet