Crock Pot Meatball Sub Casserole - Recipes That Crock! (2024)

FAQs

How to keep meatballs from drying out in the crockpot? ›

Turn the meatballs to brown all sides. Browning the meatballs seals in the juices and toughens the exterior so they do not fall apart from sitting in the liquid in the slow cooker.

What is the best way to reheat and keep the meatballs warm throughout the party? Editor: Personally, I'd warm the meatballs at 300°F on a baking sheet or casserole dish until warmed through. To keep them warm, your best bet is probably leaving them in a slow-cooker on the “warm” setting.

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese. This warm comfort meal is perfect for feeding a crowd or as a freezer meal!

Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too.

Place the meatballs into the sauce mixture. Cover and cook on Low for 6 to 8 hours. Enjoy!

Yes, if you leave them in too long they will overcook. If this happens, they'll end up dry – the longer they cook, the more moisture they release. Four hours on high is a good amount of time for slow cooker meatballs to cook. You can also cook them on low for six hours or so.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

What causes rubbery meatballs? ›

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

For cheeses, provolone is standard and what I like best, but Swiss is nice too! Besides loads of meats and cheese on an Italian sandwich, it usually has a chopped mix of pickled and crunchy vegetables to round out the sandwich.

Ok, so honestly, you can make a great grilled cheese sandwich with any types of cheese that melt well, from mozzarella to havarti to Monterey Jack or pepper jack. BUT I have a few favorites, and I think they really set this recipe apart. Sharp cheddar – For me, it's a grilled cheese essential!