Meat Ball Subs

1/2 Small Yellow Onion - Sliced in Rings
1/4 Green Bell Pepper - Sliced into Strips
1 pad of butter
1 Can Diced Italian Tomatoes
1 Clove Garlic run through press (or diced fine)
12 Brown & Serve Meat Balls (See recipe)
4 Four Inch Hogie Rolls
4 Slices Swiss Cheese (Can substitute Pepper Jack)

In fry pan toss in butter, onion and bell peppers, saute until transparent. While peppers and onions are sauteing, take canned Italian Tomatoes and puree (in food processor, hand held immersion blender or blender). Once peppers and onions are done, remove from the pan and set to the side. Pour pureed Italian Tomatoes into the pan along with the garlic and the Brown and Serve Meat Balls (see recipe on this blog). Heat through (until Meat Balls are hot in the middle).

Split Hogie rolls down the middle, place the Swiss Cheese in the back of the roll. Place 3 meat balls per sub on top of the cheese, ladle sauce over Meat Balls generously, top with the onions and peppers and serve. Makes 4 Subs

Side Note: I always add 2 tbsp of ground flax seed to the pureed tomatoes to boost the health benefits.

Brown & Serve Meatballs

1 lb Hot Italian Sausage
1 lb Very Lean Ground Beef
1 Egg 1 TBL Dried Basil
1 tsp Garlic Salt
1/2 tsp Black Pepper

Mix all the ingredients together well. Roll mixture into 1 inch balls. Spray steamer top with cooking spray place meatballs into steamer, making sure they do not touch. Steam until each meatball is firm when pinched between tongs about 5 minutes at high altitude. Remove from steamer and cool on cooling rack, transfer onto a cookie sheet but do not allow them to touch. Freeze. When frozen, package into serving size packages and return to freezer. When you are ready to serve, you can thaw first then brown and serve or just toss into sauce to thaw.

Dishes Using Brown & Serve Meatballs

• Meatball Subs
• Spaghetti & Meatballs
• Swedish Meatballs
• Sweet & Sour Meatballs

Sidenote:

Add 2 heaping tablespoons of ground flax seed to the meat mixture to maximize fiber.