Slow-Cooker Meatball Sandwiches
Our approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load into buns, and top with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, NV
Prep: 5 min. • Cook: 3 hours Makes: 8 servings
2 pkg. (12 oz. each) frozen fully cooked Italian meatballs, thawed
2 jars (24 oz. each) marinara sauce
8 hoagie buns, split
8 slices provolone cheese Sliced pepperoncini, optional
1. Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low for 3-4 hours or until heated through.
2. On each bun bottom, layer the cheese, meatballs and, if desired, pepperoncini; replace tops.
1 SANDWICH 526 cal., 20g fat (7g sat. fat), 93mg chol., 1674mg sod., 55g carb. (15g sugars, 4g fiber), 32g pro.
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