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Crockpot Meatball Sub

This Crockpot Meatball Sub Sandwich is made with a french baguette, an easy sauce, juicy slow cooker meatballs, and fresh mozzarella cheese!
Prep Time20 mins
Cook Time9 hrs
Total Time9 hrs 20 mins
Course: Main Dish
Cuisine: American, Italian
Keyword: crockpot, easy, meat
Servings: 36 meatballs
Calories: 116kcal
Author: Jennifer Debth



  • 2 tablespoons unsalted butter
  • 1 yellow onion finely chopped
  • 6 cloves garlic minced
  • 1 1/2 teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon salt more or less to taste
  • 1/4 teaspoon ground black pepper
  • 1 (6 oz) can tomato paste
  • 1 (28 oz) can peeled and crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can tomato puree
  • 2 tablespoons brown sugar


  • 1/3 cup milk
  • 2 teaspoons vinegar
  • 4 slices white sandwich bread cubed
  • 1 yellow onion finely minced
  • 6 cloves garlic minced or pressed
  • 1/4 cup parmesan
  • 4 large egg yolks
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 teaspoons salt
  • 4 oz bacon finely minced
  • 1 pound ground beef
  • 1 pound ground pork


  • your choice of bread We used La Brea Bakery's French Baguette/Ciabatta Rolls
  • sliced mozzarella
  • shredded romano cheese
  • dried oregano



  • Grease crockpot with cooking spray.
  • Dump all sauce ingredients into crockpot, stir together and cook on LOW for 8 hours.
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  • Whisk together milk and vinegar OR use buttermilk
  • In your stand mixer, place bread cubes and pour milk/vinegar over the bread cubes.
  • Mix together, so the bread cubes are evenly coated in the milk/vinegar or buttermilk.
  • Let sit for 10 minutes while you prep the rest of your ingredients.
  • To the stand mixer, add in the finely minced yellow onion, pressed garlic, parmesan, egg yolks, and spices.
  • Mix until well combined.
  • Using your hands, combine the finely minced bacon, ground beef, and ground pork.
  • With your stand mixer running, add in 1/3 of the bacon/beef/pork mixture. Once combined, add in another 1/3 of the mixture, and again, once combined, add in the last 1/3.
  • Once fully combined, store the meatball mixture, covered, in the refrigerator until ready for use.
  • Preheat broiler on high and place rack on the top rung.
  • Using a large cookie scoop (mine is about 3 tablespoons or 1.5 oz), scoop out your meatballs (you should end up with 36) onto a silicone lined baking sheet.
  • Broil for 8 minutes, rotating the pan 180 degrees halfway through (keep an eye on them as broiler temperatures can vary). The tops should be nicely browned and the internal temperature should be about 160 degrees F.
  • Place the meatballs into your crockpot (it should have an hour left of cook time), and cover the meatballs with the sauce.
  • Set the crockpot to HIGH and cook for an additional hour.
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Sandwich Assembly

  • Slice your bread in half (if using La Brea Take & Bake, bake according to package instructions).
  • Top with meatballs, thinly sliced mozzarella cheese, and Romano cheese.
  • Broil until cheese is melty.
  • Sprinkle with dried oregano and serve immediately!
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This would also be fantastic over pasta!


Serving: 1meatball | Calories: 116kcal | Carbohydrates: 7g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 521mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1.5mg