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Meatball Hoagie

Yield 6 servings.

Ingredients

  • 1 pound ground round
  • 2 cups fat-free, no-salt-added spaghetti sauce, divided
  • 1/4 cup fine, dry breadcrumbs
  • 3 tablespoons grated onion
  • 1 clove garlic, minced
  • Vegetable cooking spray
  • 1 1/2 cups julienne-sliced sweet red pepper
  • 1 small onion, thinly sliced
  • 6 (3-ounce) submarine rolls

Nutrition Information

  • calories 413
  • caloriesfromfat 24 %
  • fat 11.2 g
  • satfat 2.7 g
  • monofat 3.2 g
  • polyfat 1.4 g
  • protein 23.7 g
  • carbohydrate 51.4 g
  • fiber 0.0 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 335 mg
  • calcium 0.0 mg

How to Make It

  1. Combine meat, 1/4 cup spaghetti sauce, and next 3 ingredients; stir well. Shape mixture into 48 (1-inch) meatballs. Place on a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes or until done.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add red pepper and sliced onion; saute until tender. Add meatballs and remaining 1 3/4 cups spaghetti sauce; reduce heat, and cook, uncovered, 5 minutes, stirring often.

  3. Cut a 1/4-inch-thick slice off top of each roll; set tops aside. Cut a 2-inch-wide, V-shaped wedge down length of each roll. Reserve bread wedges for another use. Place rolls and tops on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly toasted.

  4. Spoon meatball mixture evenly into bottom portions of toasted rolls; cover with roll tops. Serve warm.

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