Recipe - Hearty Meatball Subs

6 Submarine (2 One half oz.) rolls,
unsplit
1 pound Ground round
16 ounce Nosaltadded tomato sauce,
divided
One fourth cup Seasoned bread crumbs
One fourth cup Minced onion
One fourth teaspoon Salt
1 Clove garlic, minced
Vegetable cooking spray
2 teaspoon Olive oil
1 One half cup Green bell pepper, 1 1/2"
julienne cut
1 cup Slivered onion
2 tablespoon Tomato paste
One half teaspoon Dried whole basil

Slanting knie at an angle, cut a 5x1 1/2" oval piece out of the top of each
roll. Scoop out roll, leaving a 1 1/2" wide cavity. Set rolls aside;
reserve remaining bread for another use. Combine ground round, One fourth cup
tomato sauce and next 4 ingredients in another bowl; stir well,. Shape into
54 (1 inch) meatballs; place on a rack coated with cooking spray. Place
rack in a roasting pan. Bake at 350 F. for 15 minutes or until done. Coat a
nonstick skillet with cooking spray; add oil. Place over medium heat until
hot. Add bell pepper and onin; saute 5 minutes. Add remaining tomato sauce,
tomato paste, and basil; simmer, uncovered, 5 minutes. Add meatballs,
stirring gently to coat; cook 3 minutes or until heated. Spoon meatballs
into each roll; divided sauce evenly. Yield: 6 servings. Per serving: 339
calories, 7.6 g. fat, 48 mg. cholesterol MC formatting by
bobbi744@sojourn.com

Recipe by: Cooking Light Card Posted to Digest eatlf.v097.n068 by Roberta
Banghart bobbi744@sojourn.com on Mar 13, 1997