Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 | 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 | Clove garlic, minced |
| 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