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Slow Cooker Open-Faced Meatball Sandwiches
When you need a hands-off meal that still feels like a treat, these slow cooker meatball sandwiches hit the spot. Frozen Italian-style meatballs simmer away in a rich blend of chunky mushroom pasta sauce and spicy tomato juice, building deep, savory flavor while you tackle other things. Once they're perfectly tender, you'll spoon the saucy mixture over toasted hoagie rolls and finish them with a generous layer of melted mozzarella. It's a comforting, crowd-pleasing dinner that couldn't be easier to pull off.
Equipment
- Slow Cooker
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
- 1Combine the frozen meatballs, mushroom pasta sauce, tomato sauce, and spicy tomato juice in a 3-quart slow cooker. Stir well so the meatballs are fully coated. This prevents them from drying out during the long cook time.
- 2Cover and cook on high for 1 hour. Reduce the heat to low and continue cooking for 4 1/2 to 5 hours, or until the sauce thickens slightly and the meatballs are heated through.
- 3Spoon the hot meatball mixture evenly over the toasted hoagie rolls. Toasting the bread first keeps it from getting soggy under the heavy sauce. Top each sandwich with shredded mozzarella cheese.
Notes
- Make ahead: You can mix the sauce ingredients in the slow cooker insert the night before and store it in the fridge. Just add the frozen meatballs right before cooking.
- Swap: If you don't have spicy tomato juice, use regular tomato juice with a pinch of red pepper flakes.
- Serving: For an extra gooey finish, place the assembled sandwiches under the broiler for 1 to 2 minutes to blister the mozzarella.