Recipe finder
Slow-Cooker Meatball Sandwiches
- Makes: 8 servings
- Prep 30 mins
- Bake 25 mins
- Cook 3 hrs to 4 hrs (low) or 1.5-2 hours (high)
Ingredients
-
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
-
1/8
teaspoon
bottled hot pepper sauce
-
8
hoagie buns, split and toasted
-
2
cups
shredded mozzarela cheese (8 ounces)
Directions
- 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.
Nutrition Facts
(Slow-Cooker Meatball Sandwiches)
Servings Per Recipe 8, Polyunsaturated fat (g) 3, fiber (g) 5, sugar (g) 15, sodium (mg) 1504, Potassium (mg) 438, cal. (kcal) 724, Folate (µg) 12, pro. (g) 36, Cobalamin (Vit. B12) (µg) 2, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 1, carb. (g) 84, Riboflavin (mg) 1, vit. A (IU) 437, Fat, total (g) 28, calcium (mg) 343, chol. (mg) 99, vit. C (mg) 7, iron (mg) 6, sat. fat (g) 11, Monosaturated fat (g) 11