Easy Crockpot Bacon Cheeseburger Meatball Subs
These Crockpot Bacon Cheeseburger Meatball Subs are loaded with juicy homemade meatballs, crispy bacon, and cheddar cheese, all slow cooked in a rich, creamy cheeseburger sauce. Pile them onto toasted hoagie rolls with shredded lettuce for an easy comfort food dinner that’s perfect for busy weeknights, parties, or game day.
- Prep Time: 20 MINS
- Cook Time: 4 HOURS
- Total Time: 4 hours 20 minutes
- Yield: 6 LARGE SUBS 1x
- Category: Dinner
- Method: SLOW COOKER
- Cuisine: American
Ingredients
Scale
Meatballs
- 2 pounds lean ground beef (85/15)
- 1 cup plain breadcrumbs
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 8 slices bacon, cooked crispy and crumbled
- 2 teaspoons Worcestershire sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Cheeseburger Sauce
- 2 cups beef broth
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 2 cups freshly shredded sharp cheddar cheese
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
For the Subs
- 6 toasted hoagie rolls
- 2 cups shredded iceberg lettuce
- Extra bacon crumbles
- Extra shredded cheddar cheese (optional)
- Dill pickle slices (optional)
Instructions
- Cook the bacon until crispy. Crumble and set aside.
- In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, cheddar cheese, bacon crumbles, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix just until combined.
- Roll into approximately 24 evenly sized meatballs.
- Heat a large skillet over medium-high heat. Brown the meatballs on all sides for 2–3 minutes. They do not need to be fully cooked.
- Transfer the browned meatballs to a 6- to 7-quart slow cooker.
- In a bowl, whisk together the beef broth, softened cream cheese, heavy cream, ketchup, mustard, Worcestershire sauce, garlic powder, and onion powder until mostly smooth.
- Pour the sauce over the meatballs.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs reach an internal temperature of 165°F.
- During the last 20 minutes of cooking, stir in the shredded cheddar cheese until melted and the sauce is thick and creamy.
- Lightly toast the hoagie rolls under the broiler or on a griddle.
- Spoon 3–4 meatballs into each toasted roll and generously ladle the creamy bacon cheeseburger sauce over the top.
- Finish with shredded lettuce, extra bacon crumbles, and additional cheddar cheese if desired. Serve immediately.
Notes
- Browning the meatballs first creates the best flavor and helps them hold their shape.
- Freshly shredded cheddar melts much smoother than pre-shredded cheese.
- Keep the slow cooker on the Warm setting for serving at parties.
- Add diced pickles or sliced jalapeños for extra flavor.
- For a thicker sauce, leave the lid slightly cracked during the last 20–30 minutes of cooking.