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Ingredients for an easy meatball sub recipe including diced onions and canned tomatoes.

Laura’s Meatball Sub Recipe

A family favorite meatball sub recipe made easy in the slow cooker with a secret cheese barrier to keep the buns perfectly toasty.
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Prep Time 20 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 20 minutes
Servings: 12 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion chopped
  • 1 tbsp olive oil
  • 4 cloves garlic smashed and finely minced
  • 2 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp dried parsley
  • 1.5 tsp dried basil
  • 1 tsp kosher salt
  • 1 tsp ground thyme
  • 0.5 tsp celery seed
  • 0.5 tsp cayenne powder
  • 0.5 tsp sugar
  • 1 tbsp Better than Bouillon Beef Base
  • 6 oz can tomato paste
  • 28 oz can crushed tomatoes
  • 14.5 oz can diced tomatoes
  • 15 oz can tomato sauce
  • 32 oz frozen meatballs
  • 16 oz mozzarella or Provolone cheese
  • 12 French Rolls sandwich buns

Equipment

  • Large high sided skillet
  • Slow cooker
  • Baking sheet

Method
 

  1. Sauté the chopped onion in olive oil over medium low heat for 5 to 8 minutes until soft and completely translucent.
  2. Add the minced garlic and all your measured spices, stirring for 1 to 2 minutes until fragrant. Stir in the beef base and tomato paste.
  3. Pour in the crushed, diced tomatoes, and tomato sauce. Use your spoon to scrape the browned bits from the bottom of the pan.
  4. Transfer the sauce to a slow cooker. Add the frozen meatballs and stir until totally covered. Cook on low for 4 hours or on high for 2 hours.
  5. Set your oven to broil and move the rack up a few inches. Split the buns open side up on a baking sheet and broil for 1 to 3 minutes until toasted. Add a thin layer of cheese and broil for 1 minute to create a barrier. Add meatballs and top with more cheese before serving.

Notes

Store leftover meatballs and sauce separately from the buns to prevent soggy bread.