Meatball Sub Sandwiches


These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
2 servings


  • 2 (6 inch) submarine buns

  • ½ pound lean ground beef

  • 2 tablespoons beaten egg

  • 2 tablespoons milk

  • 1 teaspoon diced onion

  • teaspoon salt

  • 1 dash Dash pepper

  • ½ medium green pepper, julienned

  • ¼ cup sliced onion

  • 2 teaspoons canola oil

  • 1 teaspoon all-purpose flour

  • cup chili sauce

  • cup water

  • 1 teaspoon brown sugar

  • ¼ teaspoon ground mustard


  1. Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each.

  2. In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil until tender. Remove with a slotted spoon; set aside. Stir flour into skillet. Add chili sauce and water. Bring to a boil; cook and stir for 1-2 minutes.

  3. Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325 degrees F for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops.


Nutritional Analysis: 1 sandwich equals 517 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,205 mg sodium, 54 g carbohydrate, 3 g fiber, 32 g protein.