Our approach to meatball sandwiches is a simple one—cook the meatballs low and slow, load them into hoagie buns, and top with provolone cheese and pepperoncini.
—STACIE NICHOLLS SPRING CREEK, NV
PREP: 5 MIN. • COOK: 3 HOURS • MAKES: 8 SERVINGS
2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
2 jars (24 ounces each) marinara sauce
8 hoagie buns, split
8 slices provolone cheese
Sliced pepperoncini, optional
1. Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours until meatballs are heated through.
2. On each bun bottom, layer meatballs, cheese and, if desired, pepperoncini; replace tops.