Slow Cooker Meatball Subs

What You Need:

-Breadcrumbs -Grated Parmesan -Garlic Powder -Onion Powder -Italian Seasoning -Salt -Pepper -Eggs

-Milk -Italian Sausage -Ground Beef -Buns or Rolls -Mozzarella


Lightly whisk eggs in a small bowl. In a separate small bowl, combine breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning,  salt, and  pepper. Pre-mixing these ingredients helps them incorporate more evenly into the meat without having to overmix the meat.

Prep Ingredients


Add the whisked egg, breadcrumb mixture, milk, Italian sausage, and ground beef to a bowl. Use your hands to mix the ingredients together.

Combine Together


Divide and shape the meat mixture into individual meatballs.

Divide And Shape


Add half of the meatballs to the slow cooker in a single layer, then cover with half of the marinara sauce. Add the rest of the meatballs in a second layer and pour the remaining sauce over top, making sure all the meatballs are covered in sauce.

Add To Slow Cooker


Place the lid on the slow cooker and cook on high for three hours or low for six hours.

Cook Meatballs


After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. You’ll see some fat pooling on the surface, but don’t worry, that deliciousness will be stirred right back into the sauce.

Check Temperature


Stir the meatballs in the sauce to make sure everything is evenly combined. These meatballs can now be used in subs or even on a plate of pasta!

Stir To Combine


To make the meatball subs, preheat the oven to 350°F. Place your buns on a baking sheet or in a baking dish. Fill each bun with three meatballs and spoon some of the sauce over top.

Prepare Subs


Top each sub with a little shredded mozzarella.

Top With Cheese


Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty.

Bake And Serve

Ready to Make it?