Meatball & Veggie Sandwiches

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Meatball & Veggie Sandwiches
A snappy version of a meatball sub.

Prep: 30 minutes
Cook: 30 minute
Servings: Serves 8

2 lbs. lean ground beef

2 eggs, slightly beaten

1/4 cup finely chopped onion

2 cloves garlic, crushed

1 tsp. salt

1/4 tsp. pepper

or - 32 ounces fully cooked frozen meatballs

1 medium green or red bell pepper

1 medium onion

1 Tbsp. vegetable oil

2-1/2 cups prepared spaghetti sauce with basil

8 French bread rolls (6 inches long each)

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.
	Or, if using fully cooked meatballs, add directly to spaghetti sauce and continue.
	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.

Need help with this recipe? Go to: Meat Thermometers