| 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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