crock pot recipe with frozen meatballs
The Best crock pot recipe with frozen meatballs
My kids swear by it—it’s their favorite way to eat meatballs, and honestly, I don’t blame them. The flavors meld together so well that it doesn’t taste like a crock pot dish at all, just like a home-cooked meal. Plus, it’s a great way to use up leftovers or frozen ingredients without any fuss. And the best part? It’s packed with protein and fiber, so it’s a healthy enough option without feeling like a sacrifice. It’s the kind of dish that feels special on game days, holidays, or just a regular night in, and it always leaves everyone satisfied.
Easy Crock Pot Meatball Sub Sandwiches
A quick and flavorful way to use frozen meatballs in a hearty crock pot sauce. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 1 package (16 oz) frozen meatballs
- 1 cup breadcrumbs
- 1 egg
- 1 tsp dried oregano
- ½ tsp garlic powder
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 6 whole wheat buns
- 1 cup shredded mozzarella cheese
- 1 cup sliced red onions
- Fresh parsley, chopped (optional)
👨🍳Directions
-
1
Prep the meatballs: In a bowl, mix breadcrumbs, egg, oregano, and garlic powder. Roll each frozen meatball in the mixture, pressing gently to adhere. -
2
Cook the meatballs: Place the meatballs in the crock pot. Add olive oil, then pour in the beef broth, crushed tomatoes, tomato sauce, garlic, basil, salt, and pepper. Stir to combine. -
3
Simmer: Cover and cook on low for 2 hours or high for 1 hour, until meatballs are cooked through and sauce thickens. -
4
Assemble: Toast buns lightly. Spoon meatballs onto buns, top with cheese, onions, and parsley. Broil for 2–3 minutes until cheese melts.
🔧Equipment
- Crock Pot
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crock Pot Meatball Sub Sandwiches Works
❓ Frequently Asked Questions About Crock Pot Meatball Sub Sandwiches
How do I adjust the cooking time for larger batches?
For bigger batches, increase the cook time by about 30–45 minutes per additional pound of meatballs. If you’re making a whole chicken or turkey, check internal temperature (165°F for poultry) and adjust as needed.
Can I use canned tomato sauce instead of fresh?
Yes, you can substitute canned tomato sauce in a 1:1 ratio. Just reduce the liquid slightly if the sauce is thicker than the recipe calls for to avoid overcrowding the pot.
What if my meatballs aren’t fully cooked through?
If the meatballs are still pink inside, let them sit for 5–10 minutes after removing them from the crock pot. They’ll continue cooking slightly, but for safety, check again at 15 minutes.
How do I prevent the sauce from sticking to the bottom?
To avoid sticking, stir the meatballs and sauce every 30 minutes if the pot isn’t covered. If the sauce thickens too much, add a splash of water or broth to loosen it.
Can I make this recipe ahead of time?
Absolutely! Assemble the meatballs and sauce in the crock pot, then refrigerate overnight. Cook as directed, adding 15–20 minutes to the total time.
