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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound ground round |
2 cups fat-free, no-salt-added spaghetti sauce, divided |
1/4 cup fine, dry breadcrumbs |
3 tablespoons grated onion |
1 clove garlic, minced |
vegetable cooking spray |
1 1/2 cups julienne-sliced sweet red pepper |
1 small onion, thinly sliced |
6 (3-ounce) submarine rolls |
Directions:
1. Combine meat, 1/4 cup spaghetti sauce, and next 3 ingredients; stir well. Shape mixture into 48 (1-inch) meatballs. Place on a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes or until done.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add red pepper and sliced onion; saute until tender. Add meatballs and remaining 1 3/4 cups spaghetti sauce; reduce heat, and cook, uncovered, 5 minutes, stirring often.
3. Cut a 1/4-inch-thick slice off top of each roll; set tops aside. Cut a 2-inch-wide, V-shaped wedge down length of each roll. Reserve bread wedges for another use. Place rolls and tops on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly toasted.
4. Spoon meatball mixture evenly into bottom portions of toasted rolls; cover with roll tops. Serve warm.
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