Slow-Cooker Meatball Sandwiches

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33 users rated this recipe an average rating of 4.5
  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 25 mins 350°
  • Cook: 3 hrs to 4 hrs (low) or 1.5-2 hours (high)
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Slow-Cooker Meatball Sandwiches
Ingredients
1
egg, lightly beaten
1/3
cup fine dry bread crumbs
2/3
cup finely chopped onion (2 small)
1/2
teaspoon salt
1/2
teaspoon dried oregano, crushed
1/4
teaspoon ground black pepper
1 1/2
pounds lean ground beef
1
15 ounce can tomato sauce
1/2
cup chopped green sweet pepper (1 small)
2
tablespoons packed brown sugar
1
tablespoon yellow mustard
1
teaspoon chili powder
1/4
teaspoon garlic salt
1/4
teaspoon ground black pepper
1/8
teaspoon bottled hot pepper sauce
8
hoagie buns, split and toasted
2
cups shredded mozzarela cheese (8 ounces)
Directions
  1. 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.
  2. 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.
  3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
  4. 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.
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
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