Hearty meatball subs

Yield: 6 Servings

Measure Ingredient
6 \N Submarine (2 1/2 oz.) rolls, unsplit
1 pounds Ground round
16 ounces No-salt-added tomato sauce, divided
¼ cup Seasoned bread crumbs
¼ cup Minced onion
¼ teaspoon Salt
1 \N Clove garlic, minced
\N \N Vegetable cooking spray
2 teaspoons Olive oil
1½ cup Green bell pepper, 1 1/2\" julienne cut
1 cup Slivered onion
2 tablespoons Tomato paste
½ teaspoon Dried whole basil

Slanting knie at an angle, cut a 5x1½" oval piece out of the top of each roll. Scoop out roll, leaving a 1 ½" wide cavity. Set rolls aside; reserve remaining bread for another use. Combine ground round, ¼ cup tomato sauce and next 4 ingredients in another bowl; stir well,. Shape into 54 (1 inch) meatballs; place on a rack coated with cooking spray. Place rack in a roasting pan. Bake at 350 F. for 15 minutes or until done. Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add bell pepper and onin; saute 5 minutes. Add remaining tomato sauce, tomato paste, and basil; simmer, uncovered, 5 minutes. Add meatballs, stirring gently to coat; cook 3 minutes or until heated. Spoon meatballs into each roll; divided sauce evenly. Yield: 6 servings. Per serving: 339 calories, 7⅗ g. fat, 48 mg. cholesterol MC formatting by bobbi744@...

Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n068 by Roberta Banghart <bobbi744@...> on Mar 13, 1997

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