Italian Meatball Subs
Recipe: #4602
February 13, 2012
Categories: Sauce, Tomato/Red Sauces, Ground Beef, Tomato Italian, Slow Cooker, more
"This came out of a crockpot cookbook many years ago and I have made it many time since. It is not hard to do. You can make the sauce listed below or sometimes I use my own sauce out of my stash in the freezer (then I don't use the crockpot but just bake the meatballs in the oven on a cookie sheet and continue from there. With the sauce listed, sometimes I do it in the crockpot and sometimes on top of the stove. I like to get a crusty submarine roll, spread it with butter, garlic salt, and parsley and pop it under the broiler for a few seconds to melt the butter and then make the sandwich."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (321 g)
- Calories 638.9
- Total Fat - 31.9 g
- Saturated Fat - 8.7 g
- Cholesterol - 108.6 mg
- Sodium - 472.5 mg
- Total Carbohydrate - 48.1 g
- Dietary Fiber - 5.2 g
- Sugars - 14.4 g
- Protein - 39.5 g
- Calcium - 133.2 mg
- Iron - 5.8 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine all the ingredients for the meatballs and mix well; shape into 1" balls and bake on a cookie sheet till done; put into the crock pot (if you are using your own already made sauce, don't put them into the crockpot, but wait until you are ready to serve them and put them together at that time.
Step 2
If you are doing the crockpot, combine the sauce ingredients in a separate saucepan and heat; pour the hot sauce over the meatballs in the crockpot.
Step 3
Cover and cook on low for 4-5 hours.
Step 4
Put on crusty or submarine rolls along with provolone cheese, and put under the broiler for a few minutes till cheese melts; serve hot.
Tips
No special items needed.
3 Reviews
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