Crockpot Meatball Parm Sandwiches
BEST Crockpot Meatballs
  • 2 ½ pounds meatloaf mix (beef, pork, veal combo)
  • 4 cloves garlic-roughly chopped, not minced
  • a handful of chopped parsley
  • 1 cup bread crumbs (I used Aleia's gluten free brand)
  • 1 cup shredded Parmesan cheese (not grated)
  • 2 eggs
  • salt to taste
  • Sauce of your choice (one 24-oz jars)
  • 2 -28 ounce cans crushed tomatoes
  • Kerry Gold Cheese, grated to top each sandwich
  • Fresh Rolls
  1. Mix all of the meatball ingredients and form your meatballs-not too large.
  2. Pour 3-4 Tablespoons oil in a skillet and fry meatballs to brown on all sides.
  3. Pour one can crushed tomatoes in crockpot
  4. Transfer meatballs them to the crockpot.
  5. Pour other can of tomatoes and jar of sauce over the meatballs and cook on high for 4-5 hours.
  6. Serve right away on the rolls with cheese.
Recipe by Hugs and Cookies XOXO at