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Mortadella Sandwich

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Tender meatballs slow-cooked in a sweet and smoky barbecue sauce are piled into toasted rolls and topped with melted provolone. These crockpot BBQ meatball subs are an easy and satisfying sandwich perfect for busy days or casual gatherings.

Ingredients

  • 32 oz frozen meatballs
  • 2 cups barbecue sauce
  • 1 cup grape jelly
  • 6 hoagie rolls or sub rolls
  • 6 slices provolone cheese
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp chopped parsley (optional)

Instructions

  1. Place the frozen meatballs into the crockpot.
  2. In a bowl, mix the barbecue sauce and grape jelly until well combined.
  3. Pour the sauce mixture over the meatballs and stir gently to coat them evenly.
  4. Cover and cook on low for 4–5 hours or on high for 2–3 hours until the meatballs are heated through and tender.
  5. Stir the meatballs occasionally to keep them evenly coated in the sauce.
  6. Split the hoagie rolls and spread butter on the inside.
  7. Toast the rolls in a skillet or oven until lightly golden.
  8. Fill each roll with several BBQ meatballs and spoon extra sauce over the top.
  9. Add a slice of provolone cheese and allow it to melt from the heat of the meatballs.
  10. Sprinkle with garlic powder, onion powder, and chopped parsley if desired, then serve.

Notes

  • Add hot sauce or crushed red pepper flakes for a spicy BBQ variation.
  • After assembling the subs, bake them briefly in the oven for a crisp bread and fully melted cheese.
  • Top with creamy coleslaw for extra crunch and a tangy contrast.
  • Swap provolone with mozzarella, cheddar, or pepper jack cheese if preferred.
  • Leftover meatballs and sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/mortadella-sandwich/