Slow cooker meatball subs: recipe

Deliver out the sluggish cooker for the massive race. 

The Cooking Mother joins FOX6 WakeUp to share her recipe for sluggish cooker meatball subs. 

Substances:
1 bundle (28 to 32 ounces) frozen pre-cooked meatballs
2 jars (24 ounces every) marinara sauce
2 teaspoons dried Italian seasoning
2 cups shredded mozzarella or 8 slices mozzarella or provolone
6 to eight sub sandwich rolls, cut up and toasted

Instructions:
Dump one jar of sauce in a sluggish cooker. Dump in meatballs. Add Italian seasoning. Pour the opposite jar of sauce on prime, Cowl and cook dinner on low for 3 to six hours. Serve meatballs with some sauce on toasted submarine sandwich buns. Prime with some cheese. You may place subs on a baking sheet and toast in a preheated 400 diploma oven to soften cheese in the event you’d like.