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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 |
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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. |
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Combine ground beef, bread crumbs, eggs, onion, garlic, salt and pepper; mix lightly but thoroughly. Shape beef mixture into 24 meatballs. |
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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. |
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Or, if using fully cooked meatballs, add directly to spaghetti sauce and continue. |
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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. |
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To serve, place 3 meatballs and equal amount of sauce mixture on bottom half of each roll. Sprinkle with grated cheese. Close sandwich. |
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Meat Thermometers |
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