Meatball and Gravy Sandwiches in a Slow Cooker
Posted 1/1/2010 @ 7:41:16 pm by todaysbaker.com
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Use the slow cooker to make Meatball and Gravy Sandwiches
-- this hearty sandwich is perfect for a potluck or reunion and can be cut in half for sample-size servings.
Ingredients:
2 medium onions, sliced
2 packages (12 ounces each) frozen cooked Swedish-style meatballs
2 jars (12 ounces each) beef gravy
1 teaspoon ground nutmeg
8 hoagie buns (about 7 inches long)
Directions:
1. Place onions in 3½- to
4-quart slow cooker. Add frozen meatballs and gravy.
2. Cover and cook on low heat setting 8 to 10 hours.
3.
Stir nutmeg into meatball mixture. Cut hoagie buns horizontally almost in half. Place 6 meatballs in each bun. Top with gravy.
(Makes 8 sandwiches.)
Substitution: Plain or Italian-style meatballs can be used in place of the Swedish meatballs, omit the nutmeg.
Success Hint: This recipe can easily be doubled and made in a 6-quart slow cooker.
Serve-With: Serve with a mixed greens salad and fresh fruit.
Nutrients Per Sandwich: Calories 510 (Calories from Fat 160), Fat 18g (Saturated Fat 7g), Cholesterol 90mg,
Sodium 1470mg, Carbohydrates 59g (Dietary Fiber 4g), Protein 29g.
% Daily Value: Vitamin A 2%, Vitamin C 2%, Calcium 12%, Iron 26%.
Exchanges: 4 Starch, 2½ Lean Meat, 1 Fat
Carbohydrate Choices: 4
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