Peppy Meatball Subs

1 (28 oz) jar spaghetti sauce, divided
1 egg
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 inch balls.

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.

Yield: 6 servings.

AUTHOR: G'ma