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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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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 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 king arthur unbleached all-purpose flour |
1 bottle (12 ounces) chili sauce |
1 cup water |
1 tablespoon brown sugar |
1 teaspoon ground mustard |
Directions:
1. 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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