Slow Cooker BBQ Meatball Subs

Servings: sandwiches (4 meatballs on each)

Calories: 767cal

Preheat oven to 400 F.
Heat olive oil in skillet over medium-high heat until shimmering.
1 Tablespoon olive oil
Saute garlic and onion until tender. Remove from heat.
1 Tablespoon minced garlic, 1/2 cup minced onion
In a large bowl, mix together ground beef, garlic salt, onion powder, horseradish sauce, onion mixture, egg, and breadcrumbs. Mix together well.
1 pound ground beef, 2 teaspoons garlic salt, 1 teaspoon onion powder, 1 Tablespoon horseradish sauce, 1 large egg, 1/2 cup breadcrumbs
Scoop out and roll 20 meatballs and place on a baking sheet. Bake in preheated oven for 10 minutes.
In a medium bowl, whisk together barbecue sauce, maple syrup, and smoked paprika.
18 ounces bottled barbecue sauce, 2 Tablespoons maple syrup, 2 teaspoons smoked paprika
Add meatballs to slow cooker and pour in barbecue sauce mixture. Stir to combine, cover and cook on high for 2 1/2 hours.
About 15 minutes before serving, preheat oven to 400 F. Toast buns open on a baking sheet for 5 minutes. Remove from oven, add 4 meatballs to each bun and top with shredded mozzarella cheese. Put back in oven for 5 minutes or until cheese melts.
5 sub rolls, 1 cup shredded mozzarella cheese

Author: Chef Antoine Davis

5 from 6 votes

Mince the onion very finely. Large pieces of onion can cause the meatballs to break apart in the sauce.
Mix the meatball ingredients just until combined. Overmixing makes dense, tough meatballs.
Use 80/20 or 85/15 ground beef. Very lean beef can turn dry in the slow cooker.
Choose a thick barbecue sauce, such as a Kansas City style. Thin, vinegar-based sauces turn watery in the slow cooker.

Course: Dinner

Prep Time30

Cook Time2 40

Total Time3 10