These Slow Cooker Meatball Subs are an easy and delicious winter meal!
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I’ve heard rumors that February could be nasty since the Great Lakes aren’t frozen, and that means storms will pick up extra moisture as they come across the lakes. I suspect that’s just the skiers trying to will some actual snow to appear. As for me, I’m not complaining one bit. My snowblower is parked in the shed…and I hope it stays there!
Even though our snowfall is far below the norm, it’s still been cold here this winter. The high tomorrow is 9°F. That’s cold. It’s about this time every year that Laura and I start thinking about where we’d like to go on vacation this year.
The New York Times recently published their list of top places to visit this year. Mexico City took top honors, but I’m thinking the zika scare will put a damper on any Central and South American destinations. As for me, I’m voting for Bordeaux, France (#2), Turin, Italy (#31) and Beaufort, South Carolina, USA (#52).
Aside from daydreaming about vacations, cold winter days are perfect for delicious slow cooker meals. And these Slow Cooker Meatball Subs totally fall into that category! I made these meatballs up the day before actually and then just dropped ’em into the slow cooker the next day. After a few hours of smelling these bad boys cook, Laura and I were both ready to dig in. We may or may not have grabbed an extra meatball after we devoured the sandwiches…they were too good!
And the best part about these Slow Cooker Meatball Subs? Awesome leftovers! This recipe makes 24 large meatballs. 3 or 4 meatballs per sandwich. You do the math. That’s a lot of delicious sandwiches. So you can either feed a big family, or just have amazing leftovers. And truthfully you could make the meatballs smaller and get even more sandwiches. Either way, you’ve got some delicious eats with just a little bit of prep work in the morning (or on the day before).
Now I’m off to think about visiting Bordeaux or Turin. Or maybe shovel all of the snow that might or might not be coming our way this month. Cheers!
What place(s) on the New York Times list would you like to visit this year?
What is the proper meatball : sandwich ratio?
Slow Cooker Meatball Subs
- ⅔ cup bread crumbs
- ¼ cup milk
- 1 pound ground beef
- 1 pound ground pork
- 1 medium white onion finely diced
- 2 large eggs beaten
- ¼ cup fresh Italian parsley chopped
- 1½ tsp garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ¼ cup Parmesan cheese grated
- 2 Tbsp olive oil
- 2 24-oz jars tomato pasta sauce
- 1 28-oz can crushed tomatoes
- In a large bowl, combine the bread crumbs and milk. Let soak for 15 minutes.
- Add all of the remaining ingredients (beef, pork, onion, egg, parsley, garlic, salt, pepper, oregano, red pepper and Parmesan cheese). Mix until well combined. Shape the mixture into 24 meatballs. (Tip: Take care not to overmix or the meatballs may be tough.)
- Pour olive oil into a large skillet and place over medium-high heat. Add meatballs and cook just until browned on all sides. Remove meatballs from skillet and set aside.
- Pour one jar of pasta sauce into a slow cooker. Add the meatballs and then pour second jar of sauce and the crushed tomatoes on top. Cook on low for 5-6 hours.
- Once meatballs are almost done, preheat oven to 300°F.
- Slice the hoagie rolls and remove some of the bread from the inside to make room for the meatballs. Brush inside of rolls with olive oil and place in oven for 3-4 minutes, or until lightly toasted.
- Use a slotted spoon to place meatballs in the toasted rolls. Spoon extra sauce from the slow cooker over the meatballs and then top with parsley and mozzarella cheese. Place subs back into oven for another 3-4 minutes, or until cheese melts and gets slightly browned on top.