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Set it in the morning and forget about it until dinner! This Slow Cooker Meatball Sub Casserole is so simple and delicious, it will soon be a go-to school night meal! Keep reading for the recipe!

Slow Cooker Meatball Sub Casserole

Serves 6–8

Tip: If you prepared the ingredients in advance & they're no longer warm, then set the slow cooker to medium heat & cook for 5–8 hours. The casserole is ready when the top is bubbling & the cheese has melted.  

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

5 cups marinara sauce

2 lbs David’s Brisket Meatballs or store-bought variety, fully cooked

1 (16-oz) pkg frozen garlic Texas toast, baked according to instructions and cut into 1–2" cubes

1 cup fresh mozzarella, cut into 1" cubes

2 cups mozzarella, shredded

1/2 cup Parmesan cheese, grated and divided

1/4 cup basil, chopped

Preparation:

1. Combine the marinara sauce and meatballs in a stockpot. Bring to a gentle simmer, then remove from the heat.

2. In a slow cooker, layer the following ingredients from bottom to top in this order: prepared garlic bread (still warm), cubed fresh mozzarella, meatballs and sauce (still warm), shredded mozzarella, and 1/4 cup grated Parmesan.

3. Cover the slow cooker with a lid and cook on high for about 1.5–2 hours until the mixture is bubbling and the cheese is completely melted. Sprinkle with the basil and remaining Parmesan.

Enjoy Foodies!
David

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