Slow Cooker Meatball and Gravy Sandwiches

Five ingredients make saucy meatball sandwiches a snap to prepare!

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Servings 8

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( 5 ) Ratings

5 Ratings

5 Stars 17%

4 Stars 50%

3 Stars 17%

2 Stars 17%

1 Stars

Member Reviews ( 3 )

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ingredients 5
Prep Time 10 min
Total Time 10 hr 10 min

Ingredients

2: medium onions, sliced

2: packages (12 ounces each) frozen cooked Swedish-style meatballs

2: jars (12 ounces each) beef gravy

1: teaspoon ground nutmeg

8: hoagie buns (about 7 inches long)

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Directions

1 Place onions in 3 1/2- to 4-quart slow cooker. Add frozen meatballs and gravy.
2 Cover and cook on low heat setting 8 to 10 hours.
3 Stir nutmeg into meatball mixture. Cut hoagie buns horizontally almost in half. Place 6 meatballs in each bun. Top with gravy.

EXPERT TIPS

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Expert Tips

Plain or Italian-style meatballs can be used in place of the Swedish meatballs; omit the nutmeg.

This recipe can easily be doubled and made in a 6-quart slow cooker.

Serve with a mixed greens salad and fresh fruit.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 510
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 7g, 7% ),
Cholesterol: 90mg; 90%;
Sodium: 1470mg; 1470%;
Total Carbohydrate: 59g; 59%
(Dietary Fiber 4g 4% ),
Protein: 29g; 29%

% Daily Value*:

Iron: 26%;

Exchanges:

4 Starch; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Skippin8

report Posted Oct. 17, 2010 4:50 PM

I liked it before adding the nutmeg. When I make it next time the nutmeg will not be in there. Before adding it, it tasted like a salisbury steak meatball..

nc cooking

report Posted Jul. 13, 2010 1:58 PM

I would like to add to my review above - I cut the meatballs in half so they wouldn't roll off the Texas Toast. We ate the meal with silverware since it was open-face. I think this is how I'll serve it in the future too.

nc cooking

report Posted Jul. 13, 2010 1:55 PM

This was pretty good, a bit salty (the gravy) but we'll have it again. It's a good "go-to" meal, I can have the meatballs in the freezer and gravy in the pantry. Instead of sandwich buns, I served this open-face style over toasted texas toast. Also added some fresh ground black pepper.