Meatballs Submarine: Submitted by: Sophie M | Date Added: 5 Sep 2011
Listed in: Beef

Meatballs
1 egg
C. 1 teaspoon (5 ml) Worcestershire sauce
1 clove garlic, minced
1 / 2 c. tsp (2 ml) mixed with Italian herbs or dried oregano
1 / 2 c. tsp (2 mL) salt
1 / 2 c. tsp (2 mL) ground black pepper
1 lb (500 g) lean ground beef

tomato sauce
2 c. tea (10 ml) vegetable oil
1 onion, sliced
1 chopped green pepper
2 cloves garlic, minced
1 pinch salt
1 pinch ground black pepper
1 jar (700 ml) tomato sauce

4 submarine buns, halved horizontally
1 / 2 cup grated mozzarella

Preparation of meatballs
1. In a bowl, combine the egg, Worcestershire sauce, garlic, mixed herbs, Italian, salt and pepper. Add ground beef and mix. Using about 1 tablespoon (15 ml) at a time, shape mixture into 20 meatballs. Place meatballs on a greased baking sheet and bake in preheated oven at 450 º F (230 º C) for about 15 minutes or until they no longer pink inside.

Preparing the sauce
2. Meanwhile, in skillet, heat oil over medium heat. Add onion, pepper, garlic, salt and pepper and cook, stirring often, for 5 minutes or until vegetables are tender. Add sauce and simmer for 5 minutes. Add meatballs and cook for 2 minutes or until hot.

3. Toast the buns submarine with a little cheese. Place the meatballs on the lower half of the bread and drizzle with the sauce, top with cheese. Cover with top half of bread

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