Meatball & Veggie Sandwiches
A snappy version of a meatball sub.
Prep: 30 minutes
Cook: 30 minute
Servings: Serves 8
2 lbs. lean ground beef
8 French bread rolls (6 inches long each)
2 eggs, slightly beaten
1/4 cup finely chopped onion
2 cloves garlic, crushed
1 tsp. salt
1/4 tsp. pepper
1 medium green or red bell pepper
1 medium onion
1 Tbsp. vegetable oil
2-1/2 cups prepared spaghetti sauce with basil
1/2 cup (2 oz) shredded mozzarella cheese
Heat oven to 350°F. Cut French bread horizontally in half to within 1/2 inch of one side. Remove small amount of soft center from bottom and top of each piece. Use bread removed from center to make 1 cup crumbs.
Combine ground beef, bread crumbs, eggs, onion, garlic, salt and pepper; mix lightly but thoroughly. Shape beef mixture into 24 meatballs.
Place meatballs on rack in broiler pan. Bake in 350°F oven 25 to 30 minutes, until internal temperature reaches 160°F on an instant read thermometer.
Meanwhile cut bell pepper and medium onion into thin strips. Heat oil in large nonstick skillet over medium heat until hot. Cook vegetables 8 to 10 minutes or until crisp-tender; stir occasionally. Add meatballs and spaghetti sauce to vegetables. Cook, uncovered, over medium-low heat until heated through.
To serve, place 3 meatballs and equal amount of sauce mixture on bottom half of each roll. Sprinkle with grated cheese. Close sandwich.