Italian Meatball Sub Sandwiches Recipe

Italian Meatball Sub Sandwiches Recipe
Italian Meatball Sub Sandwiches Recipe photo by Taste of Home
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Italian Meatball Sub Sandwiches Recipe

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These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 2 submarine buns (about 6 inches)
  • 1/2 pound lean ground beef (90% lean)
  • 2 tablespoons beaten egg
  • 2 tablespoons milk
  • 1 teaspoon diced onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 medium green pepper, julienned
  • 1/4 cup sliced onion
  • 2 teaspoons canola oil
  • 1 teaspoon all-purpose flour
  • 1/3 cup chili sauce
  • 1/3 cup water
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground mustard

Directions

Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each.
In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil 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, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325° for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops. Yield: 2 servings.
Originally published as Meatball Sub Sandwiches in Cooking for 2 Fall 2005, p64

Nutritional Facts

1 each: 517 calories, 19g fat (7g saturated fat), 111mg cholesterol, 1205mg sodium, 54g carbohydrate (18g sugars, 3g fiber), 32g protein.

  • 2 submarine buns (about 6 inches)
  • 1/2 pound lean ground beef (90% lean)
  • 2 tablespoons beaten egg
  • 2 tablespoons milk
  • 1 teaspoon diced onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 medium green pepper, julienned
  • 1/4 cup sliced onion
  • 2 teaspoons canola oil
  • 1 teaspoon all-purpose flour
  • 1/3 cup chili sauce
  • 1/3 cup water
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground mustard
  1. Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each.
  2. In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil 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.
  3. Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325° for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops. Yield: 2 servings.
Originally published as Meatball Sub Sandwiches in Cooking for 2 Fall 2005, p64

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