Description
Our approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load them into hoagie buns, and top them with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
Ingredients
- 2 packages (12 ounces each) frozen fully cooked italian meatballs, thawed
- 2 jars (24 ounces each) marinara sauce
- 8 hoagie buns, split
- 8 slices belgioioso provolone cheese
- sliced pepperoncini, optional
Directions
- Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until meatballs are heated through.
- On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.
