We like this recipe for Sunday lunch. I can get them in the crockpot (without too much effort) before church and it's ready when we get home (except the broiling part).
1 pkg. (38 oz.) frozen cooked Italian (or suited to your taste) meatballs
1/2 c. chopped onion
1/4 c. packed brown sugar
1 envelope onion soup mix
1 can (12 oz.) beef broth
12 hoagie buns, split
3 c. shredded Swiss or mozzarella cheese
In a 3-qt. slow cooker, combine the meatballs, onion, brown sugar, soup mix and beef broth. Cover and cook on low for 3 1/2 to 4 1/2 hours or until heated through. Serve with toothpicks for an appetizer or for sandwiches, place six meatballs on each bun bottom. Sprinkle each sandwich with 1/4 c. cheese. Place on baking sheet. Broil 4-6" from the heat for 2-3 minutes or until cheese is melted. Replace bun tops. Serve with marinara sauce on the side.
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