Hearty Crockpot Meatball Subs

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If you ask me, crockpot meatball subs are a weeknight dinner win.

This hearty sandwich makes a family-friendly meal that’s packed with comfort and flavor. Tender meatballs and rich marinara sauce simmer together in your slow cooker all day long.

They’re piled high on toasted sub rolls with plenty of melted mozzarella cheese on top. The slow cooking process keeps everything juicy and lets all those Italian flavors meld together perfectly.

It’s a crowd-pleasing dinner that practically cooks itself, perfect for busy school nights when everyone’s starving.

What Kind of Ground Beef Should I Use?

For crockpot meatball subs, lean ground beef (around 90/10 or 85/15) works perfectly since you want enough fat for flavor but not so much that your meatballs become greasy. The slow cooking process in the crockpot will keep the meatballs moist, so you don’t need the extra fat that you might want for other cooking methods. If you can only find regular ground beef (80/20), that’s fine too – just be prepared to drain off any excess grease before serving. You can also substitute ground turkey or a mix of ground beef and pork if you prefer, but stick with similar fat ratios for the best results.

Options for Substitutions

This meatball sub recipe is pretty forgiving when it comes to swaps:

• Ground beef: You can easily use ground turkey, ground pork, or a mix of beef and pork for different flavors. Ground turkey will be a bit leaner, so you might want to add a tablespoon of olive oil to keep the meatballs moist.
• Dry breadcrumbs: No breadcrumbs? Crush up some crackers, use rolled oats, or tear up a slice of bread and pulse it in a food processor. You can also use panko breadcrumbs for a slightly different texture.
• Spaghetti sauce: Any marinara or pasta sauce works here. You can even use crushed tomatoes with some Italian seasoning if that’s what you have on hand.
• Sub rolls: Hoagie rolls, French bread, or even thick slices of Italian bread will work great. Hot dog buns are fine too, though they might be a bit smaller for loading up with meatballs.
• Mozzarella cheese: Provolone, cheddar, or even Swiss cheese make tasty alternatives. Shredded melts faster than sliced, so keep that in mind when you’re assembling your subs.
• Egg: If you’re out of eggs, you can use 3 tablespoons of milk or even a tablespoon of mayo to help bind the meatballs together.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot meatball subs is overmixing the meat mixture, which creates dense, tough meatballs – gently combine the ingredients just until they hold together for tender results.

Another common error is making your meatballs too large, as they won’t cook evenly in the slow cooker and can end up raw in the center, so aim for golf ball-sized portions that will cook through properly.

Don’t skip browning the meatballs in a skillet before adding them to the crockpot, as this step adds flavor and helps them hold their shape during the long cooking process.

Finally, resist the urge to lift the lid frequently to check on progress – each peek releases heat and extends cooking time, so trust the process and let your slow cooker do its job for about 4-6 hours on low.

What to Serve With Meatball Subs?

These hearty meatball subs are pretty filling on their own, but they pair perfectly with some crispy potato chips or homemade fries on the side. A simple coleslaw or green salad helps balance out all that rich, saucy goodness and adds a nice crunch to your meal. If you want to keep the Italian theme going, try serving them with some garlic knots or a side of marinara sauce for extra dipping. For a lighter option, roasted vegetables like zucchini or bell peppers work great, or you could go with classic deli pickles to cut through the richness of the cheese and sauce.

Storage Instructions

Refrigerate: These meatballs are perfect for meal prep! Store the cooked meatballs and sauce in an airtight container in the fridge for up to 4 days. I like to keep the rolls separate so they don’t get soggy, then just assemble fresh subs whenever I’m ready to eat.

Freeze: You can freeze the meatballs and sauce together in freezer-safe containers for up to 3 months. I often make a double batch and freeze half for busy weeknights. Just make sure to cool everything completely before freezing to maintain the best texture.

Reheat: Warm up the meatballs and sauce in your crockpot on low for about an hour, or heat them on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, but I find the stovetop gives you better results without drying them out.

Preparation Time	15-20 minutes
Cooking Time	120-150 minutes
Total Time	135-170 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 100-120 g
• Fat: 90-110 g
• Carbohydrates: 150-180 g

Ingredients

For the meatballs:

• 1 lb ground lean beef
• 1/2 cup plain dry breadcrumbs
• 2 tbsp minced onion or 1/4 to 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp worcestershire sauce
• 1 large egg
• 1 tbsp grated parmesan cheese

For assembling sandwiches:

• 1 jar (32 oz) spaghetti sauce
• 6 to 8 sub rolls or hoagie buns (or use hot dog buns)
• Mozzarella cheese, shredded or sliced as needed

Step 1: Prepare and Shape the Meatballs

• 1 lb ground lean beef
• 1/2 cup plain dry breadcrumbs
• 2 tbsp minced onion or 1/4 to 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp Worcestershire sauce
• 1 large egg
• 1 tbsp grated Parmesan cheese

In a large bowl, combine the ground lean beef, plain dry breadcrumbs, minced onion or onion powder, salt, Worcestershire sauce, egg, and grated Parmesan cheese.

Mix thoroughly with your hands just until everything is combined; avoid over-mixing to keep the meatballs tender.

Once mixed, shape the mixture into approximately 30 1-inch balls.

I like to wear food prep gloves for this step to keep things neat.

Step 2: Cook the Meatballs

• meatballs from Step 1

Place the shaped meatballs from Step 1 into an ungreased 13x9x2 inch oblong pan.

Bake in a preheated 400°F oven until light brown, about 20–25 minutes.

Alternatively, you can microwave the meatballs in an ungreased baking dish for 6 minutes on High, turning once (this is the method I usually use).

Another option is to cook them over medium heat in a frying pan, turning occasionally, until browned, about 20 minutes.

Step 3: Simmer Meatballs in Sauce

• cooked meatballs from Step 2
• 1 jar (32 oz) spaghetti sauce

Transfer the cooked meatballs from Step 2 to a crock pot.

Pour the entire jar of spaghetti sauce over the meatballs, making sure they are well covered.

Cook on low for about 2 hours, stirring occasionally.

If you cook them longer, be sure to stir every hour or so to prevent sticking or burning.

This slow simmer helps the meatballs soak up the sauce and become extra flavorful.

Step 4: Assemble the Meatball Subs

• meatballs and sauce from Step 3
• 6 to 8 sub rolls or hoagie buns (or use hot dog buns)
• mozzarella cheese, shredded or sliced as needed

Place the hot meatballs and sauce from Step 3 into the sub rolls, hoagie buns, or hot dog buns, dividing them evenly.

Top each sub generously with shredded or sliced mozzarella cheese.

I like to use plenty of cheese so it melts deliciously over the saucy meatballs.

If you want the cheese extra melty, you can pop the assembled subs under the broiler for a minute or two.