Italian Meatball Sub


May 13, 2016

Italian Meatball Sub 4 0 5 1

A great easy meal perfect for parties, picnics, or taking to sports games or outings 🙂

  • Prep: 15 mins
  • Cook: 4 hrs 35 mins
  • 15 mins

    4 hrs 35 mins

    4 hrs 50 mins

  • Yields: 28 small meatballs, fed a family of 5



600g tray of pork (70%) and veal (30%) mince

1 egg

1 tbsp fresh parsley chopped

1/2 tsp salt

1 tsp minced garlic

1/8 cup dried, fine Parmesan

1/3 cup panko breadcrumbs


1 X 400g cam Ardmona Italian Herb tinned tomatoes with paste (see notes below)

1 onion fine diced

1 tbsp minced garlic

1 tbsp fresh basil, chopped

1 tbsp fresh oregano, chopped

1 tbsp fresh parsley, chopped


If you cannot purchase the combined tomatoes with paste use:

1 can diced tomatoes

1 tbsp tomato paste

1 tsp dried mixed herbs


1Combine all ingredients for meatballs

2Wash hands then use fingers to combine well

3Roll into small balls (smaller than golf ball size - mine made 28 small balls) and set aside

4Combine all sauce ingredients in slow cooker and stir to combine

5Gently place meatballs on top of sauce - do not stir!

6Replace lid and cook on low for approx 4-5hrs

7Serve on split hotdog rolls with a sprinkling of Parmesan for a great easy meal - perfect for taking to sports or serving at picnics or parties


1I used a 6L Morphy Richards

2Resist urge to touch meatballs at all until at least the last hour so they remain firmly intact. I only flipped them over gently in the last hour then left them again.

Submitted by Paulene


1 Review


November 28, 2016

A nice easy Sunday night meal. Served mine on rolls with salad also I used lamb mince.

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