50+ Friends Club Cookbook
Soups and Sandwiches
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Meatball Sub Sandwiches
From the Kitchen of: Sylvia Andrew
Source: Taste of Home (Apr/May '97)
| 9 | | Submarine sandwich buns |
| 11/2 | lbs | Lean ground beef |
| 1 | | Egg |
| 1/4 | C | Milk |
| 1 | tbsp | Diced onion |
| 1 | tsp | Salt |
| 1/4 | tsp | Pepper |
| 2 | tbsp | Cooking oil, divided |
| 2 | med | Green peppers, julienned |
| 1 | med | Onion, sliced |
| 1 | tbsp | All-purpose flour |
| 1 | 12-oz bottle | Chili sauce |
| 1 | C | Water |
| 1 | tbsp | Brown sugar |
| 1 | tsp | Ground mustard |
- Cut a thin slice off the top of each roll; scoop out bread from inside. Crumble 11/4 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 11/2 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 sliced 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.
Yield: 9 servings