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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A store in town used to sell the most amazing meatball subs. When I discovered they no longer offered them. I decided to get creative and make my own. My husband and young children love my version. - Cristine Costello, Sonora, California Ingredients:
3-1/2 cups spaghetti sauce, divided |
1 egg |
1 cup seasoned bread crumbs |
1 medium onion, chopped |
1/2 cup chopped sweet red pepper |
1 garlic clove, minced |
1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pound ground beef |
6 submarine or hoagie buns, split |
1 jar (11-1/2 ounces) pepperoncini, drained and sliced, optional |
1 can (2-1/4 ounces) sliced ripe olives, drained, optional |
shredded parmesan cheese and thinly sliced red onion, optional |
Directions:
1. In a large bowl, combine 1/2 cup of spaghetti sauce, egg, bread crumbs, onion, red pepper, garlic, Italian seasoning, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink, turning once; drain.
3. Transfer to a large saucepan; add remaining spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Spoon meatballs and sauce onto bun bottoms. Top with pepperoncini, olives, Parmesan cheese and red onion if desired. Replace bun tops. Yield: 6 servings.
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