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close up of meatball subs with cheese
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4.67 from 3 votes

Slow Cooker Meatball Subs Recipe

Transform frozen meatballs into a fun dinner! Place the meatballs and marinara on hoagie rolls and top with cheese.
Prep Time5 minutes
4 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

Ingredients

  • 32 oz. package frozen meatballs
  • 48 oz. marinara sauce (two 24-oz. jars)
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic powder

For the subs:

  • split hoagie rolls
  • sliced provolone or shredded mozzarella cheese
US Customary - Metric

Instructions

  • Prepare the slow cooker with nonstick cooking spray.
  • Add the sauce to the slow cooker and add garlic powder and Italian seasonings. Stir.
  • Add the meatballs to the slow cooker and stir.
  • Cook on HIGH for 3 hours or LOW for 5 hours. Stir occasionally to avoid burning around the edges.
  • Serve the meatballs on split hoagie rolls along with your favorite cheese.
  • PRO tip: Place the cheese down first, so your buns don't get soggy.

Notes

Serving Suggestions:
  • Sliders: In this recipe, we suggest putting the meatballs on hoagie buns or hoagie rolls, instead use small slider buns and use only one meatball per bun. Top it with additional sauce and sliced provolone or shredded mozzarella cheese.
  • Pizza Subs: Add a pepperoni on top of each meatball for a pizza-flavored sub. Also, top with red onion and olives.
  • Appetizer: Leaving the meatballs as-is will give you a good appetizer choice. Consider serving with a side of toothpicks and small squares of cheese.
  • Casserole: With the meatballs already made, you could easily use them for a cheesy casserole. Cook them in the crockpot according to the directions below and top them with cheese. Serve with pasta and a side of garlic bread or garlic sticks.
Can this be doubled?
Yes! If you're cooking for a larger crowd, simply double the amount of ingredients needed. Keep in mind the more you add, the longer it may take to cook.
How many meatballs to serve per person?
Account for 4-5 meatballs per person when preparing this recipe. Note you can double the recipe if needed.
How to keep the buns from getting soggy?
Toast your rolls and place the cheese down first on your buns and that adds a layer of protection so the buns don't fall apart.
How to Store:
Leftover meatballs can be placed in an airtight container and stored in the refrigerator for about three days and in the freezer for up to three months.
Nutritional info does not include the rolls or cheese.

Nutrition

Calories: 342kcal | Carbohydrates: 10g | Protein: 21g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 870mg | Potassium: 841mg | Fiber: 3g | Sugar: 6g | Vitamin A: 753IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 3mg

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