Saucy Meatball Subs
Saucy Meatball Subs
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 697 |
| pro | 35 g |
| total fat | 30 g |
| sat. fat | 9 g |
| carb | 71 g |
| fibre | 6 g |
| chol | 110 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 52 |
| vit A | 11 |
| vit C | 62 |
| folate | 28 |
Serve with: Greens with Chive Dressing
Ingredients
- 1 egg
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp Italian herb seasoning or dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb lean ground beef
- 4 submarine sandwich buns, halved
- Sauce:
- 2 tsp vegetable oil
- 1 onion, sliced
- 1 sweet green pepper, chopped
- 2 cloves garlic, minced
- 1 pinch salt
- 1 pinch pepper
- 1 jar (700 mL) pasta sauce
Preparation
In bowl, whisk together egg, Worcestershire sauce, garlic, Italian herb seasoning, salt and pepper; mix in beef. Roll by heaping tablespoonfuls (15 mL) into 20 balls; place on greased rimmed baking sheet. Bake in 450°F (230°C) oven until no longer pink inside, about 15 minutes.
Sauce: Meanwhile, in Dutch oven or skillet, heat oil over medium heat; cook onion, green pepper, garlic, salt and pepper, stirring often, until tender, 5 minutes. Add pasta sauce; simmer for 5 minutes. Add meatballs; simmer for 2 minutes.
Toast buns. Top bottom halves with meatballs; spoon sauce over top. Top with remaining halves of buns.
- Keywords : Main Course; Lunch; Ground beef; Green pepper; Onions; Tomato sauce; Bake; Garlic; Sandwich;
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