What’s a hoagie? Well, really it’s a fancy-schmancy word for a sub 🙂 This recipe was inspired by the need for simple dorm-room cooking. I remember well during my University days some of the great food I could make with a crock-pot and a little creativity. Here’s one for all of the busy students out there that won’t taste like res food, and might even make you feel at home!

The key to succesful crock-pot cuisine, is seasoning. Since you’re not able to bring out the flavours in foods by roasting or sauteeing you’ll need to season them properly. This recipe calls for both fresh and dried herbs, but if using only dried, just decrease the amounts to about a teaspoon of each one.

Crock Pot Meatball Hoagies (serves 2)

12 frozen meatballs (I made mine fresh, but I also have an oven at my disposal)
1 28 oz can of crushed tomatoes
1/2 cup sweet barbecue sauce
1/2 onion, finely diced
3 cloves garlic, minced
1 TBSP Italian seasoning
1 TBSP dehydrated vegetable flakes
3 TBSP fresh parsley, chopped
3 TBSP fresh basil leaves, chopped

2 calabrese or sausage buns, sliced
1/2 cup mozzarella cheese, shredded

Combine all ingredients (except buns and cheese) in the crock pot and set on low. Heat on this setting for about 6 hours. Place a generous amount of meatballs and sauce on top of each bun, and top with mozzarella.