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Mozzarella Meatball Sub on a plate
Andrew Fowler

Crockpot Meatball Subs

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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 93% lean ground turkey
  • 1/2 lb raw mild Italian pork sausage casings removed
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 tsp dried basil
  • 1/4 tsp fine salt for meatballs
  • 1/4 tsp garlic powder
  • 1 tsp neutral oil for sheet pan
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 garlic cloves finely grated
  • 1 cup jarred roasted red peppers drained
  • 1 can crushed tomatoes 28 oz
  • 1/2 tsp fine salt for sauce
  • 6 sturdy 6-inch sub rolls split without cutting through
  • 6 oz Fontina grated

Method
 

  1. Heat oven to 425°F; oil a rimmed sheet. Soak breadcrumbs in milk 3 minutes. Gently mix with turkey, sausage, egg, basil, meatball salt, and garlic powder. Shape 24 small meatballs; bake 16 to 20 minutes until centers reach 165°F.
  2. Meanwhile, heat oil in a saucepan; cook onion 6 minutes and garlic 30 seconds. Blend roasted peppers with tomatoes until fairly smooth; add with sauce salt. Simmer 5 minutes.
  3. Transfer hot sauce and meatballs to a 5-quart slow cooker. Cover; cook on HIGH 2 hours, turning gently once, until meatballs remain at least 165°F and sauce clings.
  4. Near serving, toast split rolls cut-side up on a sheet at 400°F for 4 to 5 minutes until edges lightly crisp.
  5. Fill each roll with 4 meatballs and a modest spoonful of sauce; divide Fontina over tops. Broil 6 inches from heat 2 to 3 minutes until melted.
  6. Rest 2 minutes; serve one sub per person with extra sauce alongside only as needed.