MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sloppy Joe Meatball Subs
Categories: Beef, Vegetables, Chilies, Herbs
Yield: 12 servings
2 lg Eggs, lightly beaten
1/4 c Canola oil, divided
2 md Onions, finely chopped,
- divided
1/2 c Dry bread crumbs
1 ts Dried oregano
2 lb Ground beef
1 md Green pepper, chopped
2 cn (15 ounces each) tomato
- sauce
1/4 c Packed brown sugar
2 tb Prepared mustard
2 1/2 ts Chilli sice mix
3/4 ts Salt
3/4 ts Garlic powder
1/2 ts Pepper
ds Louisiana-style hot sauce
MMMMM----------------------FOR EACH SERVING---------------------------
1 Hoagie bun; split, toasted
2 tb Shredded Cheddar cheese
In a large bowl, combine the eggs, 2 tablespoons oil,
1/2 cup onion, bread crumbs and oregano. Crumble beef
over mixture and mix lightly but thoroughly. With wet
hands, shape into 1 1/2" balls.
Place meatballs on greased racks in shallow baking pans.
Bake, uncovered, @ 400┬║F/205┬║C until no longer pink,
20-25 minutes.
Meanwhile, in a Dutch oven, saute green pepper and
remaining onion in remaining oil until tender. Stir in
the tomato sauce, brown sugar, mustard, chili powder,
salt, garlic powder, pepper and hot sauce. Bring to a
boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain meatballs on paper towels; add to sauce and stir
to coat.
To serve immediately, for each sandwich, place 4
meatballs on a bun and sprinkle with cheese. Cool
remaining meatballs; transfer to freezer containers.
Cover and freeze for up to 3 months.
TO USE FROZEN MEATBALLS: Thaw in the refrigerator. Place
in an ungreased shallow microwave-safe dish. Cover and
microwave on high until heated through. Prepare
sandwiches as directed above.
Susan Seymour, Valatie, New York
Makes: 12 servings
RECIPE FROM: https://www.tasteofhome.com
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
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