Slow-Cooker Meatball Sandwiches


1 egg, lightly beaten

1/3 cup fine dry bread crumbs

2/3 cup finely chopped onion (2 small)

1/2 teaspoon salt

1/2 teaspoon dried oregano, crushed

1/4 teaspoon ground black pepper

1 1/2 pounds lean ground beef

1-15 ounce can tomato sauce

1/2 cup chopped green sweet pepper (1 small)

2 tablespoons packed brown sugar

1 tablespoon yellow mustard

1 teaspoon chili powder

1/4 teaspoon garlic salt

1/4 teaspoon ground black pepper

teaspoon bottled hot pepper sauce

8 hoagie buns, split and toasted

2 cups shredded mozzarela cheese (8 ounces)


In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.

For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.

Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.

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