These slow cooker sandwiches are perfect for parties! Top the saucy beef meatballs with plenty of cheese and serve inside hoagie buns.
1 egg, lightly beaten
⅓ cup fine dry bread crumbs
⅔ cup finely chopped onions (2 small)
½ teaspoon salt
½ teaspoon dried oregano, crushed
½ teaspoon black pepper
1 ½ pound lean ground beef
1 15 ounce can tomato sauce
½ cup chopped green sweet pepper (1 small)
2 tablespoon packed brown sugar
1 tablespoon yellow mustard
1 teaspoon chili powder
¼ teaspoon garlic salt
⅛ teaspoon bottled hot pepper sauce
8 hoagie buns, split and toasted
2 cup shredded mozzarella cheese (8 ounces)
- In a large bowl stir together egg, bread crumbs, 1/3 cup of the onions, the salt, oregano, and 1/4 teaspoon of the black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350°F oven for 25 minutes. Drain off fat.
- For sauce, in a 3-1/2- or 4-quart slow cooker combine tomato sauce, the remaining 1/3 cup onions, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, the remaining 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.
- Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
- Place four meatballs in each bun. Top with some of the cooking liquid and some of the cheese.