Meatball Submarines With Peppers and Provolone

Author: Canadian Living

For a quick lunch, make the meatballs and sauce ahead of time and reheat together before sandwiching to serve.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2012

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 sweet red pepper thinly sliced
  • 1 sweet green pepper thinly sliced
  • 1 onion thinly sliced
  • 4 plum tomatoes chopped
  • 1/4 cup red wine vinegar
  • 1 cup bottled strained tomatoes (passata)
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 long (8 inches/20 cm) submarine rolls
  • 1/4 cup sliced drained pickled hot peppers (optional)
  • 9 deli slices provolone cheese halved
  • 3 tablespoons grated parmesan cheese (optional)
Meatballs:
  • 1 egg
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon fennel seeds crushed
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb lean ground pork

Method

Meatballs: In bowl, combine egg, cheese, mustard, fennel seeds, basil, salt and pepper; mix in pork. Roll by heaping 1 tbsp into 30 balls.

In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary and turning once, until golden brown, 3 to 4 minutes. Transfer to parchment paper–lined baking sheet; bake in 425°F (220°C) oven until digital rapid read thermometer inserted into several reads 160°F (71°C), about 5 minutes.

Drain oil from skillet. Sauté garlic, red and green peppers, onion and plum tomatoes until softened, about 3 minutes. Add vinegar; cook until reduced by half, about 3 minutes. Add strained tomatoes and water; simmer until slightly thickened, 3 to 5 minutes. Add sugar, salt and pepper.

Cut out 1-inch (2.5 cm) wide V shape along tops of rolls; hollow out rolls, leaving 1/2-inch (1 cm) thick walls.

Fill each roll with 1/4 cup of the vegetable mixture; stuff each with 5 meatballs. Top with remaining vegetable mixture, and hot peppers (if using). Lay 3 pieces of provolone cheese on each; sprinkle with Parmesan cheese (if using). Broil until cheese is bubbly, about 1 minute.

Nutritional facts Per serving: about

  • Sodium 1268 mg
  • Protein 34 g
  • Calories 569.0
  • Total fat 34 g
  • Potassium 556 mg
  • Cholesterol 115 mg
  • Saturated fat 14 g
  • Total carbohydrate 31 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 46.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 88.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Meatball Submarines With Peppers and Provolone

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