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Crockpot Meatball Sub



For the sauce: Grease crockpot with cooking spray.
Dump all sauce ingredients into crockpot, stir together and cook on low for 7 hours.
For the meatballs: Whisk together milk and vinegar, or use buttermilk.
In a stand mixer, place bread cubes and pour milk/vinegar over the bread cubes.
Mix together, so bread cubes are evenly coated in the milk/vinegar or buttermilk.
Let sit for 10 minutes while you prepare the rest of the ingredients.
In a medium bowl, using your hands, combine finely minced bacon, ground beef, and ground pork.
Set aside.
To the stand mixer, add finely minced yellow onion, pressed garlic, Parmesan, egg yolks, and spices.
Mix until well combined.
With your stand mixer running, add in 1/3 of the meat mixture.
Once combined, add in another 1/3 of the mixture, and again, once combined, add in the remaining meat.
Once fully combined, store 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 1/2 ounces), scoop out meatballs onto a silicone-lined baking sheet.
You should have about 36 meatballs.
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.
When sauce has cooked for 7 hours, place the meatballs into your crockpot and cover meatballs with the sauce.
Set the crockpot to high and cook for an additional hour.
To assemble the sandwiches: Slice bread in half.
Top with meatballs, thinly sliced mozzarella cheese, and Romano cheese.
Broil until cheese is melty.
Sprinkle with dried oregano and serve immediately! Note: This would also be fantastic over pasta!