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Eyeball Subs

 Eyeball Subs
Add sliced pimiento-stuffed olives to the top of your meatballs and dinner will be looking at you. The sauce even makes it look bloody!
12 ServingsPrep: 20 min. Cook: 45 min.


  • 12 small submarine sandwich buns, split
  • 1 egg
  • 1/4 cup milk
  • 1 tablespoon finely chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 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
  • Sliced pimiento-stuffed olives


  • Hollow out bun bottoms, leaving a 1/2-in. shell. Crumble 1-1/4 cups
  • removed bread and place in a large bowl. Cover buns with plastic
  • wrap; set aside.
  • Add the egg, milk, chopped onion, salt and pepper to the bread.
  • Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  • In a large skillet, cook meatballs in 1 tablespoon oil for 20-25

2 of 2

Eyeball Subs (continued)

Directions (continued)

  • minutes or until no longer pink. Remove with a slotted spoon; set
  • aside.
  • Add remaining oil to the skillet, saute green peppers and sliced
  • 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 two
  • meatballs and sauce into each roll; replace tops and garnish with
  • olive slices for eyes. Yield: 12 servings.