Slow Cooker Italian Meatball Subs Recipe
Cook Time
Total Time
Type: Slow Cooker
Cuisine: Italian
Serves: 6-7 subs (with 3 meatballs each)
Meatballs Ingredients
  • 1 lb ground pork or original pork sausage
  • 1 lb ground beef
  • 1 cup Italian bread crumbs
  • 1 cup shredded grated Parmesan cheese
  • 4 eggs
  • salt/pepper
  • 1 large onion, minced
  • 3 cloves of garlic, minced
  • handful of finely chopped flat leaf parsley (fresh Italian parsley)
Marinara Ingredients
  • 1 teaspoon dried parsley
  • 1 teaspoon oregano
  • 4 tablespoons fresh chopped basil
  • 2 bay whole leaves
  • 1 large can tomato sauce
  • 1 regular can petite diced tomatoes
  • 1 small can tomato paste
  • 2 large cans crushed tomato
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • salt/pepper
  • Fresh Mozzarella Cheese
  • Italian Sub Buns
  1. In a 7 quart slow cooker, add all of the marinara ingredients and heat on low for 10 hours.
  2. For the meatballs, preheat oven to 375 degrees F and spray a rimmed baking sheet with non-stick cooking spray.
  3. Add all of the meatball ingredients to the bowl of an electric mixer and mix on the lowest setting with the paddle attachment just until combined.
  4. Hand roll the meat into balls a a little bigger than a golf ball and spread on a baking sheet. At that size, you should be able to make about 20 meatballs.
  5. Bake for 45 minutes then add the meatballs to the slow cooker an hour before you plan on serving dinner.
  6. Add the meatballs to a sturdy sub bun, top with a little extra sauce, fresh Mozzarella cheese and bake at 375 degrees F until the cheese is melted.
Recipe by Food Family & Finds at