Crockpot meatball subs
Meatballs simmer all afternoon in marinara, then get piled into toasted rolls under melted provolone.
- 255 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.28 a serving
- 680 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 6 servings.
- 1 lb 8 oz frozen meatballs
- 1 jar marinara sauce
- 6 hoagie rolls
- 6 slices provolone slices
- 2 tbsp grated parmesan (optional)
From your pantry
- 1 tsp Italian seasoning
- ½ tsp garlic powder
Each serving has about 680 calories, 31 g protein, 61 g carbs and 34 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No hoagie rolls? French bread works.
- No provolone slices? Shredded mozzarella works.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
Put the frozen meatballs in the slow cooker, pour the marinara over them, add the Italian seasoning and garlic powder, and stir.
Cover and cook on low for 4 hours or high for 2 hours, stirring once, until the meatballs are hot all the way through.
Timer: 240 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
When they’re nearly ready, the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Split the rolls open without cutting all the way through, set them open on a , and toast 4 to 5 minutes, until the edges crisp.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Timer: 4 min 30 sec
Dolly’s tip: Toasting first keeps the sauce from soaking straight through the bread.Spoon 4 or 5 meatballs and some sauce into each roll and lay a slice of provolone over the top.
3 to 5 minutes, until the cheese . Sprinkle with parmesan if you like and serve.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 4 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
