ITALIAN MEATBALL SUB SANDWICHES

Italian Meatball Sub Sandwiches image

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.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 2 servings.

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 517 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1205mg sodium, Carbohydrate 54g carbohydrate (18g sugars, Fiber 3g fiber), Protein 32g protein.