When my husband is not manning the grill, I count on my slow cooker. These meatballs are a guaranteed crowd-pleaser when I serve them as a party appetizer or spooned over crusty rolls and topped with cheese for irresistible sandwiches. —Peggy Rios, Mechanicsville, Virginia
Contest-Winning Bavarian Meatball Hoagies
Ingredients
- 1 package (32 ounces) frozen fully cooked Italian meatballs
- 1/2 cup chopped onion
- 1/4 cup packed brown sugar
- 1 envelope onion soup mix
- 1 can (12 ounces) beer or nonalcoholic beer
- 12 hoagie buns, split
- 3 cups shredded Swiss cheese
Directions
- In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 3-4 hours.
- Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.
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