Meatball Sub Sandwiches

Name: Meatball Sub Sandwiches
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 9 servings.
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

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

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.
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.

Nutrition Facts

1 each: 596 calories, 16g fat (5g saturated fat), 62mg cholesterol, 1591mg sodium, 83g carbohydrate (15g sugars, 5g fiber), 27g protein.

Originally published as Meatball Sub Sandwiches in Taste of Home April/May 1997

Reviews

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Average Rating:

kbussey

May 7, 2018

My family loves meatballs and food with great flavor. This recipe lacks flavor. I work with professional chefs, so I'm spoiled by great food. My husband asked what it was supposed to taste like. I thought people tested these recipes before publishing them. I wish I would have not cooked all the meatballs in the sauce because no one will eat the leftovers.
rmjjjamadori

Jun 11, 2010

Have been making these for years. I have turned them into burgers and top with cheddar cheese. Also use less water for a thicker sauce.