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Ingredients
| eggs: 1 |
| bread crumbs: 1/3 cup |
| onions (chopped): 2 cups |
| salt: 1 tsp |
| dried oregano (ground): 1 tsp |
| black pepper: 1 tsp |
| ground beef: 2 lbs |
| tomato sauce: 15 oz |
| green sweet peppers (chopped): 1 tsp |
| light brown sugar (packed): 2 tsp |
| Dijon mustard: 1 tsp |
| chili powder: 1 tsp |
| garlic salt: 1 tsp |
| black pepper: 1/4 cup |
| hoagie rolls: 8 |
Slow cooker meatball sandwiches
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
240 min -
Servings
8 serving(s)
Tags
1. 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.
2. 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.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
4. 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.