Ingredients
12 small submarine sandwich buns, split1 large egg1/4 cup milk1 tablespoon finely chopped onion1 teaspoon salt1/4 teaspoon pepper1-1/2 pounds lean ground beef (90% lean)2 tablespoons canola oil, divided2 medium green peppers, julienned1 medium onion, sliced1 tablespoon all-purpose flour1 bottle (12 ounces) chili sauce1 cup water1 tablespoon brown sugar1 teaspoon ground mustardSliced pimiento-stuffed olives
Preparation
Hollow out bun bottoms, leaving a 1/2-in. shell. Crumble 1-1/4 cups removed bread and place in a large bowl. Cover buns with plastic wrap; set aside.
Add the egg, milk, chopped onion, salt and pepper to the bread. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in 1 tablespoon oil for 20-25 minutes or until no longer pink. Remove with a slotted spoon; set aside.
Add remaining oil to the skillet; saute green peppers and sliced onion 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, peppers and onion; cover and simmer for 20 minutes.
Meanwhile, warm rolls in a 325° oven for 8-10 minutes. Spoon two meatballs and sauce into each roll; replace tops and garnish with olive slices for eyes.
