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Meatball Sub Sandwiches

These hot, meaty sandwiches have a tangy barbecue-style sauce rather than the more traditional Italian tomato sauce. Onion an pepper slices make each bite twice as nice. — Kim Marie Van Rheenen, Mendota, Illinois

9 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

9 submarine sandwich buns
1-1/2 pounds lean ground beef (90% lean)
1 egg
1/4 cup milk
1 tablespoon diced onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 medium green peppers, julienned
1 medium onion, sliced
1 tablespoon all-purpose flour
1 bottle (12 ounces) chili sauce
1 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard

Directions

Cut a thin slice off the top of each roll; scoop out bread from
inside. Crumble 1-1/4 cups of the bread and place in a large bowl.
Cover rolls and tops with plastic wrap; set aside.
To the crumbled bread, add beef, egg, milk, diced onion, salt and
pepper. Shape into 27 meatballs, about 1-1/2-in. each. In a large
skillet, cook meatballs in 1 tablespoon oil for 20-25 minutes or
until no longer pink. Remove with a slotted spoon; set aside.

2 of 2

Meatball Sub Sandwiches (continued)

Directions (continued)

Add remaining oil to skillet, saute green peppers and slice onion
until tender. Remove with a slotted spoon; set aside.
Stir flour into skillet. Add chili sauce and water; bring to a boil.
Cook and stir for 1-2 minutes. Stir in brown sugar and mustard Add
meatballs, peppers and onion; cover and simmer for 20 minutes.
Meanwhile, warm rolls in a 325° oven for 8-10 minutes. Spoon
three meatballs and sauce into each roll; replace tops. Yield: 9
servings.

Nutrition Facts: 1 serving (1 each) equals 596 calories, 16 g fat (5 g saturated fat), 62 mg cholesterol, 1,591 mg sodium, 83 g carbohydrate, 5 g fiber, 27 g protein.