This is another recipe from a horseback riding club potluck. The potlucks are almost always on a Friday evening, so I need a recipe that’s easy to do after a full day of work. These were very easy, and I even made a quick homemade tomato sauce to go with them. Not to sound like Ina Garten, but store-bought sauce is obviously also totally fine. I used the Rosina angus beef meatballs – I think as far as frozen meatballs go, they are one of the best.
An important note about this recipe is that the meatballs need to be (1) the pre-cooked variety, and (2) thawed first, for the cooking time to be 30 minutes.
Meatball Sub Sliders
- 4 footlong sub rolls
- 1¾ cups tomato sauce (more if needed)
- 1 package fully cooked frozen meatballs, thawed (1 lb, or 20 count bag)
- ¾ cup shredded mozzarella cheese
- Pour sauce into slow cooker. If using my semi-homemade tomato sauce recipe, combine all sauce ingredients in the slow cooker.
- Add frozen meatballs and stir with a spatula to coat with the sauce. Add more sauce as needed if it doesn’t seem like the meatballs are all well-coated.
- Cook on high for 20 to 30 minutes. (Check after 15 minutes. If sauce is popping or splattering a lot, reduce to low.)
- Stir in shredded mozzarella.
- Reduce slow cooker to warm setting. (If yours doesn’t have a warm setting, low is fine.)
- Cut the sub rolls into slider-sized pieces that will fit one meatball each.
- Stir the meatballs to make sure cheese is distributed fairly evenly. Once cheese is melted, place one meatball onto each slider roll.