Recipe adapted from

Printer Friendly Version

YIELD: 6 sandwiches

16 oz. frozen fully cooked Italian meatballs
1/4 cup chopped onion
1/8 cup packed brown sugar
1/2 envelope onion soup mix
1/2 can (6 oz.) beer or nonalcoholic beer
6 hoagie buns, split
2 cups shredded Swiss cheese

In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 2-3 hours.

Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets.

Broil 4-6 inches from the heat until cheese is melted, 2-3 minutes. Replace bun tops.

Look for the label and
#MakeitGAP when
you shop! Learn more
about our label here.