Slow Cooker Meatball Sub Sandwiches (with frozen meatballs!)

Freshly toasted homemade meatball subs made from frozen meatballs.

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These slow-cooker meatball sub sandwiches only need 4 ingredients! Dump frozen meatballs in the crockpot for a delicious, easy, and hearty dinner.


  • 24 ounce jar of marinara
  • 32-ounce bag of frozen Italian-style meatballs
  • 8 sub rolls
  • 16 slices of thin provolone cheese


  1. Dump the bag of frozen meatballs into the slow cooker. Do not thaw them first. Then, add the jar of marinara sauce and stir to coat
  2. Cook on high for 3-4 hours or low for 6-8 hours.
  3. Once they’ve finished cooking, stir the meatballs.
  4. Use a serrated bread knife to split the sub rolls if they aren’t precut.
  5. Add about 8 small meatballs to the sub, then top with 2 thin slices of marinara.

Optional toasting instructions:

  1. Preheat the oven to 350℉.
  2. Place the prepared sub on a baking sheet and bake for about 5 minutes. Until the cheese is melted and the bread starts to turn golden.


  • You can half the recipe and use a 2-quart slow cooker
  • See the full post for more tips for serving and reheating.
  • Some slow cookers cook hotter than others. They may only need 3 hours on high.
  • Store leftover meatballs in the fridge. Or, follow the directions in the post for storing and reheating assembled sandwiches.