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Open-Faced Meatball Sandwiches
These hearty open-faced meatball sandwiches come together effortlessly in the slow cooker. Frozen Italian-style meatballs simmer in a rich blend of chunky mushroom pasta sauce, tomato sauce, and spicy tomato juice for deep flavor with minimal prep. It is a perfect choice for a hands-off weeknight dinner or a casual game day gathering. The tender meatballs are spooned over toasted hoagie rolls and finished with a generous layer of melted mozzarella cheese.
Ingredients
- 24 frozen cooked Italian-style meatballs, thawed (we tested with Mama Mia)
- 1 (26-oz.) jar super chunky mushroom pasta sauce (we tested with Ragú Chunky Garden)
- 1 (15-oz.) can Italian-style tomato sauce (we tested with Hunt’s Family Favorites)
- 1 (5.5-oz.) can spicy tomato juice (we tested with V8)
- 6 (6-inch) hoagie rolls, split but not cut through, and toasted
- 1½ cups (6 oz.) shredded mozzarella cheese
Instructions
- 1Place the frozen meatballs, mushroom pasta sauce, tomato sauce, and spicy tomato juice into a 3-quart slow cooker and stir to combine.
- 2Cover the slow cooker and cook on high for 1 hour. Reduce the heat setting to low and continue cooking for 4 1/2 to 5 hours until the sauce thickens slightly. Spoon the hot meatball mixture evenly over the toasted hoagie rolls and top with shredded mozzarella cheese.