Ingredients
2
bags (16 oz each) frozen cooked Italian-style meatballs, thawed
2
jars (26 oz each) tomato pasta sauce
1
jar (8 oz) sliced pepperoncini peppers (Italian peppers), drained
12
hoagie buns, split
12
slices (1 oz each) provolone cheese, cut in half
2
tablespoons chopped fresh basil leaves
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, gently mix thawed meatballs, pasta sauce and peppers.
Cover; cook on Low heat setting 6 to 8 hours.
Place 2 cheese half-slices on bottom half of each bun. Spoon about 5 meatballs and sauce over cheese on each. Sprinkle each with about 1/2 teaspoon basil. Cover with top halves of buns.
