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Meatball Sub Sandwiches

Total Time

Prep: 20 min. Cook: 45 min.


9 servings

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 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


  1. 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.
  2. 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.
  3. Add remaining oil to skillet, saute green peppers and slice onion until tender. Remove with a slotted spoon; set aside.
  4. 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.

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