Peggy'S Meatball Subs

• 1 (28 oz.) jar spaghetti sauce
• 1 egg
• 1 c. seasoned breadcrumbs
• 1 medium onion
• 1/2 c. sweet red pepper
• 1 garlic clove
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt
• 1 lb. ground beef
• 6 submarine or hoagie buns
• 1 (11 1/2 oz.) jar pepperoncinis, drained and sliced (optional)
• 1 can ripe olives (optional)
• shredded Parmesan cheese
• red onion

1. In a large bowl, combine 1/2 cup spaghetti sauce, egg and breadcrumbs and mix well.
2. Chop medium onion and red pepper; add to mixture along with minced garlic and seasoning.
3. Crumble beef over mixture; mix well.
4. Shape into 1-inch balls; place in a single layer in an ungreased 15 x 10 x 1 baking pan.
5. Bake at 350u0b0 for 15 to 20 minutes or until meat is no longer pink; turn once while baking.
6. Drain off fat and transfer to a large saucepan; add remaining spaghetti sauce.
7. Bring to a boil.
8. Reduce heat; cover and simmer for 15 minutes.
9. Spoon meatballs and sauce onto 1/2 of each bun.
10. Top with peppers, olives, Parmesan cheese and sliced red onions if desired.
11. Servings: 6.

spaghetti sauce, egg, breadcrumbs, onion, sweet red pepper, garlic, italian seasoning, salt, ground beef, submarine, pepperoncinis, ripe olives, parmesan cheese, red onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=123501 (may not work)