Ingredients

Sauce:

1 (28 oz) can peeled and crushed tomatoes

2 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste

2 tablespoons brown sugar
2 tablespoons unsalted butter

1 yellow onion, finely diced
1 tablespoon minced garlic
1 tablespoon salt, more or less to taste

2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes

¼ teaspoon ground black pepper

Meatballs:

⅓ cup buttermilk

4 slices white sandwich bread, cubed
1 yellow onion, finely minced
1 tablespoon minced garlic

¼ cup finely grated Parmesan
4 large egg yolks
2 teaspoons salt

1 teaspoon dried oregano
1 teaspoon dried basil
4 slices bacon, finely minced

1 (16 oz) package ground beef (80/20 recommended)
1 (16 oz) package ground pork

Sandwich:

Baguette or ciabatta rolls (your choice of bread)
Sliced mozzarella cheese
Grated Romano or Parmesan cheese (optional)

Instructions

Step 1: Grease a 6-quart crockpot with cooking spray. Add crushed tomatoes, tomato sauce, tomato paste, brown sugar, butter, diced onion, garlic, salt, basil, Italian seasoning, red pepper flakes, and black pepper. Stir to combine, cover, and cook on LOW for 7 hours or HIGH for 3 hours.

Step 2: In a large bowl, combine buttermilk and cubed bread. Let soak for 10 minutes. Add minced onion, garlic, Parmesan, egg yolks, salt, oregano, and basil; mix until combined.

Step 3: Gently mix in minced bacon, ground beef, and ground pork by hand to avoid overmixing. Cover and refrigerate until ready to use.

Step 4: Preheat your oven broiler and place the oven rack on the top rung. Line a baking sheet with a silicone baking mat. Use a large cookie scoop to form 36 meatballs and place them on the baking sheet.

Step 5: Broil meatballs for 8 minutes, rotating the pan halfway through. Meatballs should be browned on top and reach an internal temperature of about 160°F.

Step 6: After the sauce has cooked, add the broiled meatballs to the crockpot and cover them with sauce. Set the crockpot to HIGH and cook for 1 additional hour. Taste and adjust seasoning if needed.

Step 7: Slice your bread of choice in half. Fill with meatballs, topped with sliced mozzarella and grated Romano or Parmesan if using.

Step 8: Broil assembled sandwiches until cheese is melted and bubbly. Serve immediately with extra sauce for dipping.

Tips & Variations

Use day-old bread for your meatballs to help them hold their shape better.

Swap ground pork for all beef if preferred, or use turkey for a leaner option.

Add fresh basil or oregano to the sauce at the end of cooking for brighter flavors.

Try different cheeses like provolone or fontina for variety in your sandwich.

Make smaller meatballs for sliders or larger ones for hearty sandwiches.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze for up to 3 to 4 months. To reheat, thaw in the refrigerator and warm in the microwave or on the stovetop. Assemble sandwiches just before serving to keep the bread from getting soggy.

FAQs

Can I make the meatballs without a crockpot?

Yes, you can bake the meatballs in the oven and simmer the sauce on the stovetop. However, slow cooking allows the flavors to meld beautifully and the meatballs to stay tender.

How do I prevent the meatballs from falling apart?

Soaking the bread in buttermilk helps keep the meatballs moist and holds the mixture together. Also, avoid overmixing the meat and gently incorporate ingredients by hand.