Ingredients
- For the Meatballs:
- Ground Beef: 1 pound (450g). Ground beef forms the base of our meatballs, providing a rich, meaty flavor. 80/20 ground beef is recommended as it has enough fat to keep the meatballs moist and tender during slow cooking. You can also use a leaner ground beef if preferred, but the meatballs might be slightly drier.
- Ground Pork: ½ pound (225g). Ground pork adds flavor and moisture to the meatballs. The combination of beef and pork creates a richer, more complex flavor profile than using just beef alone. If you don’t have ground pork, you can substitute with more ground beef or ground veal.
- Italian Breadcrumbs: ¾ cup. Italian breadcrumbs are seasoned breadcrumbs that add flavor and help bind the meatballs together. They also absorb moisture, preventing the meatballs from becoming too dense. You can use store-bought Italian breadcrumbs or make your own by adding Italian seasoning to plain breadcrumbs. Panko breadcrumbs can also be used for a slightly coarser texture.
- Grated Parmesan Cheese: ½ cup, plus extra for serving. Parmesan cheese adds a salty, savory, and umami flavor to the meatballs. Use freshly grated Parmesan for the best flavor. Pre-grated Parmesan can be used, but fresh is always superior in taste and texture.
- Egg: 1 large. An egg acts as a binder, helping to hold the meatball mixture together and adding moisture.
- Milk: ¼ cup. Milk adds moisture to the meatballs, contributing to their tenderness. You can use whole milk, 2% milk, or even plant-based milk like almond milk or oat milk.
- Garlic: 2-3 cloves, minced. Garlic is essential for adding pungent flavor and aroma to the meatballs. Freshly minced garlic is highly recommended.
- Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a bright, herbaceous note and freshness to the meatballs, balancing the richness of the meat and cheese. Dried parsley can be used in a pinch (about 1 tablespoon), but fresh parsley provides a superior flavor.
- Italian Seasoning: 1 teaspoon. Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, and thyme, providing classic Italian flavor to the meatballs. You can find pre-made Italian seasoning blends in most grocery stores or make your own.
- Salt and Black Pepper: To taste. Seasoning is crucial! Salt enhances all the flavors, and black pepper adds a touch of spice and complexity. Taste and adjust seasoning as needed.
- For the Sauce:
- Crushed Tomatoes: 2 (28-ounce) cans. Crushed tomatoes form the base of the Italian sauce, providing a rich tomato flavor and texture. Use good quality crushed tomatoes for the best results. You can also use diced tomatoes or tomato puree if preferred, adjusting the liquid consistency as needed.
- Tomato Paste: 2 tablespoons. Tomato paste adds concentrated tomato flavor and richness to the sauce, deepening its color and complexity.
- Onion: 1 medium yellow onion, chopped. Onion provides a foundational savory flavor and aromatic depth to the sauce.
- Garlic: 2-3 cloves, minced. More garlic in the sauce enhances the overall Italian flavor profile and complements the meatballs.
- Dried Oregano: 1 teaspoon. Oregano is a classic Italian herb that adds a warm, slightly peppery, and aromatic flavor to the sauce.
- Dried Basil: 1 teaspoon. Basil is another essential Italian herb, providing a sweet and slightly peppery flavor that complements tomatoes beautifully.
- Bay Leaf: 1-2 bay leaves. Bay leaves add a subtle, tea-like aroma and depth of flavor to the sauce during slow cooking. Remember to remove them before serving.
- Sugar: 1 teaspoon (optional). A pinch of sugar can help balance the acidity of the tomatoes and enhance the overall flavor of the sauce. Adjust to taste.
- Olive Oil: 2 tablespoons. Olive oil is used for sautéing the onion and garlic, adding flavor and richness to the sauce.
- Salt and Black Pepper: To taste. Seasoning is essential for the sauce as well! Taste and adjust seasoning to your preference.
- For the Subs:
- Sub Rolls: 6-8, Italian or hoagie rolls. Sub rolls provide the perfect vessel for the juicy meatballs and sauce. Italian or hoagie rolls are sturdy enough to hold the filling without becoming soggy.
- Provolone Cheese or Mozzarella Cheese: Sliced, for topping (optional). Provolone or mozzarella cheese adds a melty, gooey, and cheesy element to the subs. Provolone provides a slightly sharper flavor, while mozzarella is milder and creamier. You can use either or a combination.
- Butter or Olive Oil: For toasting the rolls (optional). Butter or olive oil adds flavor and crispiness to the toasted sub rolls.
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, Italian breadcrumbs, grated Parmesan cheese, egg, milk, minced garlic, chopped fresh parsley, Italian seasoning, salt, and black pepper. Use your hands to gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough. Overmixing develops the gluten in the breadcrumbs, leading to denser meatballs.
- Form the Meatballs: Using your hands or a cookie scoop (about 2 tablespoons per meatball), form the meat mixture into meatballs. Aim for roughly golf ball-sized meatballs. You don’t need to be perfectly precise, but consistent size helps them cook evenly.
- Sauté Onion and Garlic (Optional but Recommended for Deeper Flavor): Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for about 5-7 minutes, until softened and slightly translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Sautéing the onion and garlic beforehand deepens their flavor and adds a richer base to the sauce. This step is optional for convenience, but highly recommended for optimal flavor.
- Assemble in the Crockpot: In a 6-quart or larger crockpot, pour in the crushed tomatoes and tomato paste. Add the sautéed onion and garlic (if sautéing), dried oregano, dried basil, bay leaves, sugar (if using), salt, and black pepper. Stir to combine the sauce ingredients.
- Add Meatballs to the Sauce: Gently place the formed meatballs into the crockpot sauce. You can arrange them in a single layer if possible, but it’s okay if they are slightly overlapping. The sauce will cook the meatballs through.
- Slow Cook: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Cooking on low heat for a longer period will result in more tender and flavorful meatballs, but high heat works if you are short on time. The meatballs are done when they are cooked through and no longer pink in the center. You can check doneness by cutting one meatball in half.
- Toast Sub Rolls (Optional but Recommended): About 20-30 minutes before serving, preheat your oven to 350°F (175°C) or a broiler. Slice the sub rolls lengthwise. If desired, brush the cut sides of the rolls with melted butter or olive oil. Toast the rolls in the oven or under the broiler until lightly golden brown and crispy. Toasting the rolls prevents them from becoming soggy from the sauce and adds a pleasant texture contrast.
- Assemble the Meatball Subs: Once the meatballs are cooked and the rolls are toasted, remove the bay leaves from the crockpot sauce. Using a slotted spoon, carefully place 2-3 meatballs and a generous amount of sauce onto the bottom half of each toasted sub roll. Top with slices of provolone or mozzarella cheese (if using).
- Melt Cheese (Optional): If using cheese, place the assembled subs under the broiler for a minute or two, or back in the oven for a few minutes, until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Serve Immediately: Serve the Crockpot Italian Meatball Subs hot and enjoy! Garnish with extra grated Parmesan cheese and fresh parsley, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 650-750
- Sugar: 10-15 grams
- Sodium: 1000-1200 mg
- Fat: 30-35 grams
- Saturated Fat: 12-15 grams
- Carbohydrates: 60-70 grams
- Fiber: 5-7 grams
- Protein: 35-40 grams
- Cholesterol: 150-180 mg