Ingredients Jump to Instructions ↓

  1. 9 submarine sandwich buns

  2. 1-1/2 pounds lean ground beef (90% lean)

  3. 1 egg

  4. 1/4 cup milk

  5. 1 tablespoon diced onion

  6. 1 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 2 tablespoons canola oil, divided

  9. 2 medium green peppers, julienned

  10. 1 medium onion, sliced

  11. 1 tablespoon all-purpose flour

  12. 1 bottle (12 ounces) chili sauce

  13. 1 cup water

  14. 1 tablespoon brown sugar

  15. 1 teaspoon ground mustard

Instructions Jump to Ingredients ↑

  1. Meatball Sub Sandwiches Recipe photo by Taste of Home 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. Yield: 9 servings.


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