MEATBALL SUB SANDWICHES

Meatball Sub Sandwiches image

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

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 9 servings.

Number Of Ingredients 15

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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

Steps:

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 : Calories 596 calories, Fat 16g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 1591mg sodium, Carbohydrate 83g carbohydrate (15g sugars, Fiber 5g fiber), Protein 27g protein.