Slow Cooker Meatball Sandwiches

Votes: 4

Time: 8 hours 30 minutes
Complexity: easily
Servings: 6 - 8

This recipe for a juicy and delicious meatball sandwich filling is filling enough to replace a full dinner—and a very healthy one at that. It's cooked in a slow cooker, allowing all the flavors to meld together. Form meatballs from ground beef mixed with Parmesan cheese, eggs, herbs, and spices, and simmer them in a spiced tomato sauce with Italian sausage—hot for a more piquant flavor, or sweet for a more mellow one. A thick-crusted Italian bread is perfect for serving these sandwiches, as it will capture all the delicious juices along with the meatballs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g of ground beef
2 x 800g cans of San Marzano tomatoes, hand crushed
1 can (180 g) of tomato paste
2 bay leaves
1.5 cups grated Parmesan (about 100 g) and 1 small Parmesan rind
0.5 cup chopped fresh parsley
4 cloves garlic, chopped
3/4 cup breadcrumbs
0.5 cups whole milk
2 large eggs
700 gr. Italian sausage, cut into 2.5 cm pieces.
2 loaves Italian bread, sliced into 3-inch pieces and halved on the sides
Grated mozzarella for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, kupaty (fried sausages), breadcrumbs, eggs, milk, Parmesan cheese, tomato paste, San Marzano tomatoes, bay leaf, Italian bread

Cooking the dish according to the recipe:

Place the pureed tomatoes, tomato paste, bay leaf, and Parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 minced garlic cloves, 1/2 teaspoon salt, and a pinch of pepper.
In a medium bowl, combine breadcrumbs and milk; soak for 2 minutes. In a separate bowl, combine ground beef, eggs, 1 cup Parmesan, the remaining 1/4 cup parsley, 2 chopped garlic cloves, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until well combined. Using wet hands, form 24 meatballs, about 1.5 inches in diameter, and place them in the slow cooker.

Add the sausage pieces to the slow cooker, cover, and cook on low for 7 hours. Remove the bay leaf and Parmesan rind and stir in the remaining 1/2 cup Parmesan cheese. Season with salt and pepper. Serve on bread, topped with mozzarella.

Categories:

recipe / Multicooker / Fast food / Sandwiches / Appetizers / Sandwiches / / Food Network - recipes

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