Slow Cooker Meatball Casserole – 🎉🧀 If you like meatball sub sandwiches, you’re going to LOVE this EASY meatball casserole recipe! Layered with juicy meatballs, biscuit dough, marinara, and plenty of melted cheese, it’s irresistible comfort food! Whether you want to make it for hectic weeknights and picky eaters or for a game day party with hungry fans, it’s a cinch and your Crock-Pot does all the work!
Table of Contents
- Easy Slow Cooker Cheesy Meatball Casserole Recipe
- more favorite Meatball casserole recipes
- Ingredients in Crock Pot Meatball Sub Casserole
- How to Make Meatball Bubble Up Casserole
- what to serve with slow cooker meatball Bake
- Storage
- Recipe FAQs
- Slow Cooker Meatball Casserole Recipe
- more easy meatball recipes
Easy Slow Cooker Cheesy Meatball Casserole Recipe
If you’re a fan of meatball subs or meatball sandwiches, this recipe is a fun twist that’s also so easy!
There are juicy meatballs, biscuit dough to give you sub sandwich vibes, marinara sauce, and plenty of gooey melted cheese that’s simply irresistible.
- One pot or one pan recipes are the best and this Crockpot meatball recipe is built on that concept. Nothing to saute or cook separately for transferring. Just dump all the ingredients in your slow cooker and let it do the work!
- It takes advantage of convenience ingredients like frozen meatballs and biscuit dough. Ain’t no shame in a little store bought help.
- Perfect for busy weeknights because this is basically a set-it-and-forget-it type of recipe.
- It’s not a very long cook time – as slow cooker recipes go – and it’s ready in 1 1/2 to 2 hours. Start this when you first get home from work or school, go about your activities around the house, and it’ll be finished by the time you’re hungry for dinner.
- Picky eater approved! I’ve never met a picky eater who can say no to meat, cheese, and warm carbs!
more favorite Meatball casserole recipes
Ingredients in Crock Pot Meatball Sub Casserole
- Marinara sauce – I like Rao’s but you can use your favorite or a tomato sauce, pasta sauce, or spaghetti sauce.
- Refrigerated biscuit dough – I use a 16 oz tube of Pillsbury Grands for this recipe. Wondering if there’s a substitute or if you can make scratch biscuits? Check the FAQs below.
- Meatballs – Use frozen meatballs that have already been cooked – the overwhelmingly majority of frozen meatballs are sold as previously cooked meatballs. Thaw them and then add them right in. You can use turkey meatballs, beef meatballs, beef and pork, whatever protein you prefer in your meatballs.
- Bell peppers – I used green bell peppers but any color works.
- Seasonings: Minced dried onion, garlic powder, Italian seasoning or dried oregano, salt, black pepper
- Shredded mozzarella cheese – Mozzarella melts so well and it’s what’s used on pizzas so it’s a must here. If you want to add additional cheese such as grated Parmesan cheese, shredded cheddar cheese, or other cheeses – go for it.
- Garnishes – Optionally, a bit of fresh parsley or basil is a great touch.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Meatball Bubble Up Casserole
- To a 6-quart slow cooker, spray it with nonstick spray, and add a bit of marinara sauce to the base.
- Then add diced biscuit dough pieces, meatballs, bell peppers, and evenly sprinkle with the various seasonings.
- Add half the cheese, cover the slow cooker, and cook on high for about 60 to 90 minutes.
- Sprinkle the remaining cheese, cover and cook for another 30 minutes, or until cheese has melted and is as golden browned as desired. Garnish and serve warm!
what to serve with slow cooker meatball Bake
I won’t say no to cheesy garlic bread! But since this is a very cheesy, carby, meat forward dish, I am all about serving it with a salad or veggies. Roasted carrots, green beans, zucchini, cauliflower, or your favorite potatoes are all good ideas.
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 4-5 days. Although in total transparency, this is a recipe best eaten freshly made and warm.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Recipe FAQs
A 1 lb bag of frozen meatballs is the easiest option. Make sure to use meatballs that have previously been cooked and then frozen (most are, it’s very rare to see uncooked frozen meatballs). You can use turkey meatballs, beef meatballs, beef and pork, whatever protein you prefer in your meatballs. Make sure to thaw meatballs fully because using frozen meatballs will result with undercooked biscuits in the center and cool rather than warm meatballs.
Not really, but maybe? The recipe was designed to be a very convenient recipe that takes advantage of store bought convenience ingredients like refrigerated biscuit dough.
However, if you live in an area where you cannot buy it or for some reason you really want to make scratch biscuits, you can give it a try using your favorite biscuit recipe. Or try my Angel Biscuits recipe. In full disclosure, I haven’t tested the recipe using scratch biscuits so cooking times may be differernt.
I have a very similar recipe called Bubble Up Pizza Casserole that uses biscuit dough, marinara, seasonings, and melted cheese. Rather than using meatballs, I used pepperoni slices. But it’s baked so if you want to make this recipe but as a baked meatball casserole rather than slow cooked, consult that recipe for guidance. Basically just bake it in a 9×13-inch pan in a 375F oven for about 30-40 minutes.
Slow Cooker Meatball Casserole
Equipment
- kitchen scissors (optional but makes cutting the biscuits easier than using a knife in my experience)
Ingredients
- 1 ¼ cups marinara sauce, divided
- 16 ounces refrigerated biscuits, (I used Pillsbury Grands 8 count Flaky Layers)
- 16 ounces frozen meatballs, (most frozen meatballs have been previously cooked, then frozen, this is what you want; fully thaw them; you can use turkey, beef, pork, etc meatballs)
- 1 cup green bell peppers, seeded and diced small (or another color bell pepper)
- 1 teaspoon minced dried onion
- 1 teaspoon garlic powder
- 1 teaspoon italian seasoning
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 cups shredded mozzarella cheese, divided
- Minced fresh parsley or basil, optional for garnishing
Instructions
- Generously spray a 6-quart (or 7-quart) slow cooker ceramic insert with cooking spray. Add 1/4 cup of the marinara sauce to the base of it, spread it lightly with a spatula, does not have to be perfect. This just helps to prevent sticking.
- Open the can of biscuit dough (pop!), separate the biscuits, and cut each of the biscuits into 8 pieces. So you'll have approximately 64 pieces of dough. Scatter them evenly in the bottom of the prepared slow cooker to create an even base layer. Tip – I find it easier to use a kitchen scissors than a knife to cut the biscuits but it's up to you.
- Evenly add the meatballs, sprinkle the bell peppers, all the seasonings, salt and pepper, and 1/2 cup of the shredded cheese.
- Evenly drizzle the remaining 1 cup marinara sauce over the top. Tip – If you want this to be saucier, add a bit extra marinara, as desired.
- Lightly mix everything together with a rubber-tipped spatula, making sure that it's all in a nice even flat layer when you're done mixing.
- Place the lid on your slow cooker, and cook on HIGH for about 60-90 minutes, or until the biscuits are cooked through and golden brown. Cooking Tips – Because all slow cookers vary in their heat output, your cooking time may be longer than 90 minutes in order to get the biscuits done, and if that's the case, cook for as long as needed. Resist the urge to unnecessarily lift the lid of your slow cooker to "check" on how it's doing because every time you open the lid, valuable heat and steam escapes, which unnecessarily prolongs the cooking process. I don't recommend cooking this on LOW because meat is held at too low of a temp for too long.
- When the biscuits are done, sprinkle the remaining 1 1/2 cups cheese over the top, but avoiding touching the edges of the slow cooker (or the cheese will burn). Place the lid on top again, and cook for about 30 minutes, or until the cheese is melted and is as golden browned as desired. When done, optionally garnish, and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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