Crockpot Dump and Go Meatball Subs with Marinara

Simple and tasty, this slow-cooker sub is easy to make and feeds a crowd.

introduction

This Crockpot Dump and Go Meatball Subs with Marinara is warm, cheesy, and fast to set up. You add frozen meatballs and sauce, let the crockpot do the work, then toast the rolls and melt cheese. If you want more slow-cooker meatball ideas, see this Crockpot frozen meatballs recipe for extra tips.

why make this recipe

• It saves time. You dump ingredients in the crockpot and walk away.
• It feeds many people with little work.
• It needs simple pantry items and frozen meatballs.
• Kids and adults both like the warm cheese and sauce.

how to make Crockpot Dump and Go Meatball Subs with Marinara

• Put frozen meatballs in the crockpot.
• Pour in marinara and add garlic powder and Italian seasoning.
• Cook low for 6–7 hours or high for 3–4 hours.
• Butter and toast the rolls if you like them crisp.
• Put 4–5 meatballs in each roll, add cheeses, then broil to melt.

Ingredients :

• 32 ounces frozen meatballs (beef or turkey)
• 24 ounces marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 6 hoagie rolls
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter (optional, for toasting)
• 2 tablespoons chopped parsley (optional)

Directions :

1. Add frozen meatballs to crockpot. Pour in marinara sauce, garlic powder, and Italian seasoning.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Butter and toast hoagie rolls just before serving.
4. Assemble subs by adding 4–5 meatballs per roll. Top with mozzarella and Parmesan.
5. Broil sandwiches for 2–3 minutes until cheese melts. Garnish with parsley and serve.

how to serve Crockpot Dump and Go Meatball Subs with Marinara

• Serve hot with a side salad or chips.
• Add extra sauce on the side for dipping.
• Cut subs in half for children or smaller portions.

how to store Crockpot Dump and Go Meatball Subs with Marinara

• Cool leftover meatballs and sauce, then store in an airtight container in the fridge for up to 3–4 days.
• Freeze meatballs and sauce in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
• Leftover assembled subs are best eaten the same day; reheating may make the bread soggy.

tips to make Crockpot Dump and Go Meatball Subs with Marinara

• Use good-quality marinara for better flavor.
• Do not lift the lid while cooking; it slows the process.
• For crisp rolls, toast them under the broiler after adding cheese.
• If meatballs are large, add one more per roll or cut them in half.

variation (if any)

• Add sliced pepperoni or cooked sausage for more meat flavor.
• Stir in chopped bell peppers or onions to the sauce before cooking.
• Use provolone or fontina instead of mozzarella for a different melt.

FAQs (minimum three FAQ)

Q: Can I use homemade meatballs?
A: Yes. If they are raw, brown them first and adjust cook time. If they are already cooked, you can use them just like frozen meatballs.

Q: Can I make this on the stove?
A: Yes. Simmer meatballs and sauce in a pot on low for 20–30 minutes, then assemble and broil.

Q: How many meatballs per roll?
A: Use about 4–5 medium meatballs per hoagie roll. Use more or less to taste.

Q: Can I skip toasting the rolls?
A: Yes. Toasting is optional but it gives a nicer texture and keeps the bread from getting soggy.

Q: Is there a low-sodium option?
A: Use low-sodium marinara and check the meatball label, or make your own with less salt.

Crockpot Dump and Go Meatball Subs with Marinara

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 420 minutes
• Total Time: 435 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: None

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Description

Simple and tasty slow-cooker meatball subs that are easy to prepare and perfect for feeding a crowd.

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Ingredients

Scale 1x2x3x

• 32 ounces frozen meatballs (beef or turkey)
• 24 ounces marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 6 hoagie rolls
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter (optional, for toasting)
• 2 tablespoons chopped parsley (optional)

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Instructions

1. Add frozen meatballs to the crockpot. Pour in marinara sauce, garlic powder, and Italian seasoning.
2. Cover and cook on LOW for 360–420 minutes or HIGH for 180–240 minutes.
3. Butter and toast hoagie rolls just before serving.
4. Assemble subs by adding 4–5 meatballs per roll. Top with mozzarella and Parmesan.
5. Broil sandwiches for 2–3 minutes until cheese melts. Garnish with parsley and serve.

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Notes

Use good-quality marinara for better flavor. Toasting rolls is optional but recommended for texture.

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Nutrition

• Serving Size: 1 sub
• Calories: 400
• Sugar: 8g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 60mg