Meatball Subs
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INGREDIENTS 3 cloves garlic, minced
2 medium-size sweet red peppers, seeded and finely chopped
1 large green pepper, seeded and finely chopped
1 large onion, finely chopped
1 tablespoon vegetable oil
1 (28-ounce) can tomato purée
1-1/2 pounds ground beef
1/2 cup Italian seasoned breadcrumbs
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon coarsely ground pepper
6 (6-inch) submarine rolls, split lengthwise and toasted
Grated Parmesan cheese
2 cups (8-ounces) shredded mozzarella cheese
Garnish - fresh thyme sprigsCook first 4 ingredients in hot oil in a Dutch oven over medium-high heat, stirring constantly, until tender. Add tomato purée; cover and simmer 30 minutes or until thickened.
Combine ground beef and next 5 ingredients in a large bowl, stirring well. Shape into 24 (1-1/2-inch) meatballs. Broil meatballs on a rack in a broiler pan 5 minutes or until browned, turning once.
Add meatballs to tomato sauce, and simmer, uncovered, 2 to 3 minutes. Using a slotted spoon, place 4 meatballs on bottom half of each roll on a baking sheet. Spoon sauce over each sandwich. Sprinkle each with Parmesan cheese and 1/3 cup mozzarella cheese. Broil sandwiches 6-inches from heat (with electric oven door partially opened), until cheese melts. Cover each sandwich with top half of roll. Serve with remaining tomato sauce. Garnish, if desired.
Makes 6 servings