Meatball-Sausage Subs Recipe

Name: Meatball-Sausage Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 28 -ounce cans whole San Marzano tomatoes, crushed by hand; 1 6 -ounce can tomato paste; 2 bay leaves; 1 1/2 cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind; 1/2 cup chopped fresh parsley; 4 cloves garlic, chopped; Kosher salt and freshly ground pepper; 3/4 cup breadcrumbs; 1/2 cup whole milk; 1 1/2 pounds ground beef chuck; 2 large eggs; 1 1/2 pounds sweet and/or hot Italian sausage, cut into 1-inch pieces; 2 loaves Italian bread, cut into 3-inch pieces and split open; Shredded mozzarella cheese, for topping

Servings: persons

2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
1 6 -ounce can tomato paste
2 bay leaves
1 1/2 cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind
1/2 cup chopped fresh parsley
4 cloves garlic, chopped
Kosher salt and freshly ground pepper
3/4 cup breadcrumbs
1/2 cup whole milk
1 1/2 pounds ground beef chuck
2 large eggs
1 1/2 pounds sweet and/or hot Italian sausage, cut into 1-inch pieces
2 loaves Italian bread, cut into 3-inch pieces and split open
Shredded mozzarella cheese, for topping

1
Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker.
2
Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
3
Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes.
4
In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper.
5
Add the breadcrumb-milk mixture and mix with your hands until combined.
6
With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
7
Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours.
8
Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan.
9
Season with salt and pepper.
10
Serve on the bread and top with mozzarella.
11
Photograph by Christopher Testani

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 28 -ounce cans whole San Marzano tomatoes, crushed by hand, 1 6 -ounce can tomato paste, 2 bay leaves, 1 1/2 cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind, and more.

Yes, Meatball-Sausage Subs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatball-Sausage Subs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions