My Pick 'n Save Recipe for Slow Cooker Meatball Sandwiches
These slow cooker meatball sandwiches are perfect for lunch, dinner, or snacks for game day! Yummi meatballs, marinara sauce, peppers, onions, and cheese are piled into toasted buns.
1poundlean ground beef (or lean ground meat of your choice)
1egg
½cupItalian bread crumbs
1teaspoongarlic powder
½teaspoonsalt
Freshly ground black pepper
1large yellow or white onionthinly sliced
1large sweet bell pepper (any color)thinly sliced
24ounces(3 cups) marinara or meat sauce
4hearty rolls (each about 6 inches long)
1cupshredded mozzarella cheese
Instructions
Grated Parmesan cheese, optional
In a medium bowl, combine ground meat with egg, bread crumbs, garlic powder, salt, and pepper. Mix with hands or a large spoon until all ingredients are well incorporated.
Form mixture into 12 meatballs, taking care not to pack them too tightly. Place meatballs in the bottom of 6 quart slow cooker. Arrange onions and peppers around the meatballs. Pour marinara/meat sauce over everything, making sure that each meatball is completely covered with sauce.
Cook on low for 4-6 hours or high for 2-3 hours, or until meatballs are cooked through.
Sandwich Assembly
Halve each roll lengthwise and place 3 meatballs inside, along with peppers, onions, and extra sauce (if desired). Sprinkle with mozzarella cheese. The hot meatballs should cause the cheese to melt, but if not, place sandwiches on a sheet pan under the oven broiler for a minute to melt cheese completely. Sprinkle with Parmesan cheese, if desired, and serve hot.