A mashup of two favorite recipes, these sloppy joe meatball subs are certainly unique. I love to make them on a lazy afternoon and freeze leftovers for an easy weeknight meal. —Susan Seymour, Valatie, New York,
- 2 large eggs, lightly beaten
- 1/4 cup canola oil, divided
- 2 medium onions, finely chopped, divided
- 1/2 cup dry bread crumbs
- 1 teaspoon dried oregano
- 2 pounds ground beef
- 1 medium green pepper, chopped
- 2 cans (15 ounces each) tomato sauce
- 1/4 cup packed brown sugar
- 2 tablespoons prepared mustard
- 2-1/2 teaspoons chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- Dash Louisiana-style hot sauce
- ADDITIONAL INGREDIENTS (for each serving):
- 1 hoagie bun, split and toasted
- 2 tablespoons shredded cheddar cheese
image/svg+xml Text Ingredients View Recipe,
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-in. balls.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° 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.
1 sandwich: 649 calories, 31g fat (10g saturated fat), 138mg cholesterol, 1369mg sodium, 58g carbohydrate (17g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 1 lean meat.