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Italian Meatball Sub Sandwiches Recipe

Italian Meatball Sub Sandwiches Recipe

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.
TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD:2 servings


  • 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.

Nutritional Facts

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

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