Meatball Sub Sandwich **** 4/97

Categories:
ground beef, sandwich

3 sub sandwich buns
1/2 lb ground beef
1/2 beaten egg
1 tablespoon milk
1 teaspoon diced onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon cooking oil; divided
1 green pepper; julienned
1/2 medium onion; sliced
1/2 tablespoon flour
4 oz chili sauce
1/3 cup water
1 teaspoon brown sugar
1 teaspoon ground mustard

Cut about a 1/2" slice off the top of each roll: scoop out bread from the inside. Crumble a scant 1/2 cup of the bread and place in a bowl. Cover rolls and tops with tinfoil; set aside. To the crumbled bread, add beef, egg, milk, diced onion, salt and pepper. Mix well and shape into nine meat balls about 1 1/2 inches each. In a skillet, cook meatballs in 1 TB oil for about 20 minutes or until no longer pink. Remove with a slotted spoon; set aside. Add remaining oil to skillet: saute green pepper and sliced onion until tender. Remove with a slotted spoon; set aside. Stir flour into skillet. Add chili sauce and water; bring to a boil. Cook and stir for 1 to 2 minutes. Stir in brown sugar and mustard. Add meatballs, pepper, and onion; cover and simmer for 20 minutes. Put tinfoil wrapped rolls in a 350 degree oven for the last 8 minutes of cooking time. Spoon 3 meatballs and sauce into each roll; replace tops.

Yield: 3 servings