Hearty Open Face Meatball Subs
6 Crusty Italian Hard Rolls
1 pound Misty Isle lean ground beef
2 8-ounce cans tomato sauce, divided
¼ cup plain breadcrumbs
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh basil
1 egg
1 medium onion, finely chopped
¼ teaspoon salt
1 garlic clove, chopped
6 tablespoons olive oil, divided
1 ½ cups julienne-cut green bell pepper
1 cup sliced onions
2 tablespoons tomato paste
1 tablespoon fresh basil, chopped
Shredded mozzarella cheese (optional)
Cut an oval opening on the top of each hard roll and scoop out excess bread to make a cavity in each serving. Set rolls aside using bread for another use.
Combine ground beef, ¼ cup tomato sauce, onion, garlic, salt, basil and parsley in a mixing bowl. Stir in egg and add breadcrumbs. Shape into small balls 1 - inch in diameter. Heat 3 tablespoons of olive oil in a large skillet and brown meatballs evenly on all sides. Cook for about 5-8 minutes until meatballs are cooked through. Remove meatballs from skillet; add 3 more tablespoons of olive oil. Sauté onion and pepper slices 5 minutes then add remaining tomato sauce, paste, and basil. Simmer uncovered about 5 minutes. Add meatballs to gently coat and heat through. Spoon meatballs in each roll with some sauce.
Top with shredded mozzarella cheese and broil until melted and then serve.
6 Servings