Slow Cooker Meatball Subs

Slow Cooker Meatball Subs requires about 4 hours and 30 minutes from start to finish. This main course has 453 calories, 32g of protein, and 15g of fat per serving. This recipe serves 8. For $2.12 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 3977 people have made this recipe and would make it again. This recipe from Farm Girl Gourmet requires sub rolls, oregano, garlic powder, and sriracha sauce. With a spoonacular score of 81%, this dish is super. If you like this recipe, take a look at these similar recipes: Slow Cooker Meatball Subs, Slow Cooker Meatball Subs, and Slow Cooker BBQ Meatball Subs.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 240 minutes

 

Ingredients:

2 tablespoons brown sugar

1 28 ounce can crushed tomatoes

3 teaspoons chili powder

2 tablespoons dijon mustard

1 egg, lightly beaten

1/8 teaspoon grated fresh nutmeg (or ground nutmeg)

2 teaspoons garlic powder

1 1/2 pounds lean ground beef

1 teaspoon fresh oregano, chopped

1/3 cup panko bread crumbs (or other bread crumbs)

1/2 teaspoon pepper

1/2 cup chopped red bell pepper

1/2 teaspoon salt

salt & pepper to taste

1 1/2 cups shredded sharp white cheddar cheese

2 teaspoons Sriracha sauce

8 hoagie rolls, split and toasted

2/3 cup finely chopped yellow onion

Equipment:

baking sheet

bowl

oven

slow cooker

Cooking instruction summary:

Preheat oven to 350 degrees F. In a large bowl add the ground beef, egg, onion, bread crumbs, oregano, salt and pepper and stir to combine. Shape into 32 balls and arrange on a rimmed baking sheet. Bake for 25 minutes, uncovered. Remove from oven and discard the fat.In a 3 1/2 to 4-quart slow cooker, add the crushed tomatoes, red pepper, brown sugar, dijon, chili powder, garlic powder, sriracha, nutmeg and season with salt and pepper. Stir to combine. Add the cooked meatballs, stirring gently to coat.Cover and cook on low for 3-4 hours.Place meatballs on toasted hoagie rolls and top with extra sauce and cheese. Serve immediately.

 

Step by step:


1. Preheat oven to 350 degrees F. In a large bowl add the ground beef, egg, onion, bread crumbs, oregano, salt and pepper and stir to combine. Shape into 32 balls and arrange on a rimmed baking sheet.

2. Bake for 25 minutes, uncovered.

3. Remove from oven and discard the fat.In a 3 1/2 to 4-quart slow cooker, add the crushed tomatoes, red pepper, brown sugar, dijon, chili powder, garlic powder, sriracha, nutmeg and season with salt and pepper. Stir to combine.

4. Add the cooked meatballs, stirring gently to coat.Cover and cook on low for 3-4 hours.

5. Place meatballs on toasted hoagie rolls and top with extra sauce and cheese.

6. Serve immediately.


Nutrition Information:

Quickview
452k Calories
32g Protein
14g Total Fat
48g Carbs
17% Health Score
Limit These
Calories
452k
23%

Fat
14g
23%

  Saturated Fat
6g
42%

Carbohydrates
48g
16%

  Sugar
12g
14%

Cholesterol
95mg
32%

Sodium
1060mg
46%

Get Enough Of These
Protein
32g
64%

Iron
14mg
82%

Zinc
5mg
37%

Vitamin B12
2µg
36%

Phosphorus
340mg
34%

Selenium
22µg
32%

Vitamin B3
6mg
32%

Vitamin B6
0.59mg
29%

Vitamin C
22mg
28%

Calcium
224mg
22%

Potassium
696mg
20%

Vitamin A
978IU
20%

Vitamin B2
0.33mg
19%

Fiber
4g
16%

Manganese
0.31mg
16%

Copper
0.29mg
15%

Vitamin E
2mg
14%

Magnesium
53mg
13%

Vitamin B1
0.17mg
11%

Vitamin B5
1mg
11%

Vitamin K
9µg
9%

Folate
34µg
9%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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