Meatball Sub Sandwiches

• 9 submarine sandwich buns
• 1-1/2 pounds lean ground beef (90% lean)
• 1 egg
• 1/4 cup milk
• 1 tablespoon diced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil, divided
• 2 medium green peppers, julienned
• 1 medium onion, sliced
• 1 tablespoon all-purpose flour
• 1 bottle (12 ounces) chili sauce
• 1 cup water
• 1 tablespoon brown sugar
• 1 teaspoon ground mustard

1. Cut a thin slice off the top of each roll; scoop out bread from inside. Crumble 1-1/4 cups of the bread and place in a large bowl. Cover rolls and tops with plastic wrap; set aside.
2. To the crumbled bread, add beef, egg, milk, diced onion, salt and pepper. Shape into 27 meatballs, about 1-1/2-in. each. 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.
3. Add remaining oil to skillet, saute green peppers and slice onion until tender. Remove with a slotted spoon; set aside.
4. 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 325u0b0 oven for 8-10 minutes. Spoon three meatballs and sauce into each roll; replace tops.

buns, lean ground beef, egg, milk, onion, salt, pepper, canola oil, green peppers, onion, flour, chili sauce, water, brown sugar, ground mustard

Taken from www.tasteofhome.com/recipes/meatball-sub-sandwiches/ (may not work)