Slow Cooker BBQ Meatball Subs

Homemade slow cooker BBQ meatball subs in a maple smoked paprika sauce, cooked until tender and piled onto toasted rolls with melty mozzarella. So easy and so good!

Why this recipe works

These slow cooker BBQ meatball subs start with tender homemade meatballs seasoned with garlic, onion, and a splash of horseradish sauce, which then simmer in the slow cooker in a sweet and smoky maple barbecue sauce. When ready, toast the sub rolls, load each one with saucy meatballs, and melt some cheese right on top. I absolutely love a good crockpot dinner. This one is also great for feeding multiple people for football parties!

We’re going to bake the meatballs first for this recipe. Doing so browns the outside, helps each meatball hold its round shape in the slow cooker, and renders out extra fat so the sauce is glossy and not greasy. The sauce is a doctored up version of your favorite prebottled barbecue sauce. A little maple syrup and smoked paprika add a ton of extra flavor.

Looking for more ground beef ideas? See our collection of 90 best ground beef recipes here.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

GROUND BEEF – An 80/20 or 85/15 ground beef keeps the meatballs juicy in the slow cooker. Very lean beef tends to turn dry and crumbly. A beef and pork meatloaf mix works well too if you’d like an even richer meatball. You can always swap out the beef with ground chicken or turkey, though I will say, ground chicken is preferable because it isn’t as dry. Choose 93/7 ground turkey if that’s the route you’re taking, rather than extra lean ground turkey breast, which can dry out in the slow cooker.

HORSERADISH SAUCE – Use the creamy horseradish sauce sold near the mayonnaise and condiments, not prepared horseradish in the refrigerated section. Horseradish sauce is mild and adds savory depth without heat. If prepared horseradish is all you have, start with about half as much since it is much sharper. You can omit the horseradish if you really want to, but I definitely think it adds a good amount of flavor to the meatballs!

BREADCRUMBS – I prefer to use plain dried breadcrumbs so I can season as I wish, but Italian seasoned breadcrumbs are just as good if that’s what’s in your pantry. Panko works too, the meatballs will just be a touch lighter in texture.

ONION AND GARLIC – Mince the onion as finely as you can. Big pieces of onion create weak spots that can cause the meatballs to break apart in the sauce. Fresh minced garlic or jarred minced garlic both work here.

BARBECUE SAUCE – Choose a thick, sweet and smoky style sauce like a Kansas City style. Thin, vinegar-based sauces will turn watery in the slow cooker. Since we’re adding maple syrup, a sauce that isn’t overly sweet on its own will be best for these meatballs.

MAPLE SYRUP – Use pure maple syrup, not pancake syrup, which is mostly corn syrup and artificial flavor and will make the sauce taste overly sweet. Honey is a great substitute if needed, it makes the sauce a little stickier and brighter.

SMOKED PAPRIKA – Make sure the label says smoked. Regular sweet paprika adds color but none of the smokiness which gives the meatballs lots o’ flavor!

CHEESE – Shredded low-moisture mozzarella is always best for the meltiest pull-apart cheese on subs and sandwhiches. Provolone slices, sharp cheddar, or pepper jack would all be good as well.

SUB ROLLS – Grab sturdy hoagie or sub rolls with a slightly firm crust. Soft hot dog buns or very airy rolls can go soggy and tear under the weight of saucy meatballs.

How to Make Slow Cooker BBQ Meatball Subs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400 F.
2. Heat olive oil in skillet over medium-high heat until shimmering.
3. Saute garlic and onion until tender. Remove from heat.
4. In a large bowl, mix together ground beef, garlic salt, onion powder, horseradish sauce, onion mixture, egg, and breadcrumbs. Mix together well.
5. Scoop out and roll 20 meatballs and place on a baking sheet. Bake in preheated oven for 10 minutes.
6. In a medium bowl, whisk together barbecue sauce, maple syrup, and smoked paprika.
7. Add meatballs to slow cooker and pour in barbecue sauce mixture. Stir to combine, cover and cook on high for 2 1/2 hours.
8. About 15 minutes before serving, preheat oven to 400 F. Toast buns open on a baking sheet for 5 minutes. Remove from oven, add 4 meatballs to each bun and top with shredded mozzarella cheese. Put back in oven for 5 minutes or until cheese melts.

Frequently Asked Questions & Expert Tips

Yes. You’ll need about 20 fully cooked frozen meatballs. Skip making and baking the meatballs and go straight to the sauce step. The meatballs can go into the slow cooker straight from frozen. If the sauce starts to thicken too soon, stir in a splash of water. Our BBQ meatballs are another great frozen meatball option for subs. That recipe calls for appetizer-size meatballs (0.5 ounce each), so use dinner-size frozen meatballs (1 ounce each) instead, everything else in the recipe stays the same.

Baking gives the meatballs a browned outside that holds them together in the slow cooker, so they come out round and tender instead of falling apart. It also renders out fat that would otherwise pool on top of the barbecue sauce. You can put raw meatballs directly into the slow cooker, but expect a greasier sauce and softer, more fragile meatballs.

Mozzarella is our favorite because it melts the smoothest. Provolone is a classic, sharp cheddar pairs really nicely with barbecue flavors, and pepper jack is great if you like a little heat. You can even mix two cheeses together. Pick your fancy!

Toast the rolls before adding the meatballs so the inside of the bread firms up. Use a slotted spoon to transfer the meatballs, letting extra sauce drip back into the slow cooker, then spoon just a little sauce over the top. Try not to let your built subs sit for too long. The longer the sauce sits on the bread, the soggier they’ll be.

The sauce keeps thickening and can scorch if it stays on high or low, so switch the slow cooker to the warm setting as soon as the cook time is up. Stir now and then, and add a splash of water if the sauce gets too thick.

Yes. Keep an eye on the clock either way, because the barbecue sauce keeps thickening as it cooks and can scorch around the edges. In our testing, 3 hours on high was too long, 2 ½ hours on high is the sweet spot. To cook on LOW instead, plan on 4 to 5 hours. If the sauce starts thickening too soon, give it a stir and add a splash of water. The meatballs are already fully cooked from the oven, so the slow cooker is mainly building flavor and making them tender in the sauce.

Storage and Freezing Information

• To store: Keep leftover meatballs and sauce in an airtight container in the refrigerator for 3 to 4 days. Store them separately from the rolls and cheese so the bread doesn’t get soggy.
• To reheat: Warm the meatballs and sauce in a saucepan over medium-low heat, stirring occasionally, or in a covered microwave-safe dish until heated through. Add a splash of water if the sauce has thickened too much. Then build fresh subs on toasted rolls. If you have an already assembled sub, reheat it in the oven rather than the microwave, which makes the bread chewy.
• To make ahead: Bake the meatballs up to 2 days in advance, cool them completely, and refrigerate them in an airtight container. When you’re ready, add them to the slow cooker with the sauce and cook as directed.
• To freeze baked meatballs: Let the baked meatballs cool completely on a wire rack. Arrange them on a parchment-lined baking sheet and flash freeze for 2 hours, then transfer them to a freezer bag. Freeze for up to 3 months. Add them to the slow cooker straight from frozen.
• To freeze cooked meatballs in sauce: Cool the meatballs and sauce completely, then transfer them to a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Assembled subs don’t freeze well, so always freeze the meatballs and sauce on their own.

Serving Suggestions

Serve your BBQ meatball subs with a scoop of KFC coleslaw on the side or on top for a little cool, creamy crunch. They go well with potato salad or a pot of homemade baked beans too!

If you’re feeding kids or a crowd, crockpot mac and cheese keeps warm alongside the meatballs, so both slow cookers can sit on the counter ready to go. Potato chips, french fries, or tater tots are also great. You can also check out all of my football recipes for more game day appetizers or meals!

More Saucy Sandwiches and Meatball Recipes

• Crockpot Sloppy Joes
• Crockpot French Dip Sandwiches
• Meatball Sliders
• BBQ Chicken Sandwich
• BBQ Chicken Sliders
• Meatball Stuffed Biscuits

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