| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Ground beef, Healthwise, Luncheon, Main dishes, Not sent | 6 | Servings | |
INGREDIENTS
| 6 | Submarine (2 1/2 oz.) rolls, unsplit | |
| 1 | lb | Ground round |
| 16 | oz | No-salt-added tomato sauce, divided |
| 1/4 | c | Seasoned bread crumbs |
| 1/4 | c | Minced onion |
| 1/4 | ts | Salt |
| 1 | Clove garlic, minced | |
| Vegetable cooking spray | ||
| 2 | ts | Olive oil |
| 1 1/2 | c | Green bell pepper, 1 1/2" julienne cut |
| 1 | c | Slivered onion |
| 2 | tb | Tomato paste |
| 1/2 | ts | Dried whole basil |
INSTRUCTIONS
Slanting knie at an angle, cut a 5x1 1/2" oval piece out of the top of each roll. Scoop out roll, leaving a 1 1/2" wide cavity. Set rolls aside; reserve remaining bread for another use. Combine ground round, 1/4 cup tomato sauce and next 4 ingredients in another bowl; stir well,. Shape into 54 (1 inch) meatballs; place on a rack coated with cooking spray. Place rack in a roasting pan. Bake at 350 F. for 15 minutes or until done. Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add bell pepper and onin; saute 5 minutes. Add remaining tomato sauce, tomato paste, and basil; simmer, uncovered, 5 minutes. Add meatballs, stirring gently to coat; cook 3 minutes or until heated. Spoon meatballs into each roll; divided sauce evenly. Yield: 6 servings. Per serving: 339 calories, 7.6 g. fat, 48 mg. cholesterol MC formatting by bobbi744@sojourn.com Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n068 by Roberta Banghart <bobbi744@sojourn.com> on Mar 13, 1997
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