Peppy Meatball Subs
1 (28 oz) jar spaghetti sauce, divided
1 C seasoned bread crumbs
1/2 C chopped sweet red pepper
1 garlic clove, minced
1/2 t Italian seasoning
1/4 t salt
1/4 t pepper
1 lb ground beef
6 submarine or hoagie buns, split
1 (11½ oz) pepperoncinis, drained and sliced, optional
1 (2¼ oz) sliced ripe olives, drained, optional
Shredded Parmesan cheese and thinly slice red onion, optional
In a large bowl, combine 1/2 cup spaghetti sauce, egg, bread crumbs, onion, red
pepper, garlic and seasonings. Crumble beef over mixture; mix well. Shape into 1
Place in a single layer in a ungreased 15-in x 10-in x 1-in.
baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink,
turning once; drain.
Transfer to a large saucepan; add remaining spaghetti sauce.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Spoon meatballs
and sauce onto bun bottoms. Top with pepperoncinis, olives, Parmesan cheese and
sliced red onion, if desired. Replace bun tops.