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September 2, 2020



This week’s recipe was found in the Aug./Sept. 2020 “Taste of Home” magazine.

Slow Cooker Meatball Sandwiches

2 packages (12 oz. each) frozen fully cooked Italian meatballs, thawed

2 jars (24 oz. each) marinara sauce

8 hoagie buns, split

8 slices provolone cheese

Sliced pepperoncini, optional

Place meatballs and sauce in a 3 or 4 quart slow cooker. Cook, covered, on low for 3-4 hours or until heated through. On each bun bottom, layer the cheese, meatballs and, if desired, pepperoncin...



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