Ingredients
2 submarine buns (about 6 inches)1/2 pound lean ground beef (90% lean)2 tablespoons beaten egg2 tablespoons milk1 teaspoon diced onion1/8 teaspoon saltDash pepper1/2 medium green pepper, julienned1/4 cup sliced onion2 teaspoons canola oil1 teaspoon all-purpose flour1/3 cup chili sauce1/3 cup water1 teaspoon brown sugar1/4 teaspoon ground mustard
Preparation
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.
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.
Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325° for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops.
