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Slow-Cooker Meatball Sandwiches

Ingredients

  • 1 egg, slightly beaten

  • 2 Tbsp packed brown sugar

  • 1/3 cup fine bread crumbs

  • 1 Tbsp yellow mustard 

  • 2/3 cup finely chopped onion (2 small)

  • 1 tsp chili powder

  • 1/2 tsp salt

  • 1/4 tsp garlic salt

  • 1/2 tsp dried oregano

  • 1/2 tsp ground black pepper

  • 1/8 tsp bottled hot sauce

  • 1 1/2 lbs. Grady Ranch ground beef 

  • 8 hoagie buns, split and toasted

  • 1 15 oz. can tomato sauce

  • 2 cups shredded mozzarella cheese (8 oz.)

  • 1/2 cup chopped green sweet pepper (1 small)

Preparation

In a large bowl, stir egg, bread crumbs, 1/3 cup onion, salt, oregano, and 1/4 tsp pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange the meatballs in a single layer in an ungreased 15x10x1 inch baking pan. Bake uncovered, in a 350° F oven for 25 minutes. 

 

For 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 tsp black pepper, and the hot pepper sauce. Add the meatballs stirring gently to coat with sauce.

 

Cover and cook on low-heat setting for 3-4 hours or on high-heat setting for 1-1/2 to 2 hours.

 

Place four meatballs in each bun. Top with some sauce and some of the cheese. 8 servings

 

For a busy-day version of this sandwich, use frozen meatballs, and canned sauce. Of course you can make your own meatballs ahead of time and pull them from the freezer when the meatball sub craving strikes!!

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