Ingredients:
submarine sandwich buns
1 1/4 cups bread, from buns ( see recipe)
1 1/2 lbs ground beef
1 eggs
1/4 cup milk
1 tablespoon diced onions
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil, divided
2 medium green peppers, diced or julienned
1 medium onions, sliced
1 tablespoon flour
1 (12 ounce) bottles chili sauce
1 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
Directions:
Cut a thin slice off top of each roll.
Scoop out bread from inside.
Crumble 1 1/4 cup of bread and place in large bowl.
Cover rolls and set aside.
Add beef, egg, milk, diced onion, salt and pepper to bread.
Shape into meatballs @ 1 1/2″ each.
Cook meatballs in 1 tbsp oil for 20-25 minutes or no longer pink.
Remove with slotted spoon.
Set aside.
Add remaining oil.
Saute peppers and onions until tender.
Remove.
Stir flour in skillet.
Add chili sauce and water.
Boil.
Cook and stir 2 minutes.
Stir in brown sugar and mustard.
Add meatballs, peppers and onions.
Cover and simmer 20 minutes.
Warm bread and spoon meatballs into them and replace top.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.