Italian Meatball Sub Sandwiches

• 2 submarine buns (about 6 inches)
• 1/2 pound lean ground beef (90% lean)
• 2 tablespoons beaten egg
• 2 tablespoons milk
• 1 teaspoon diced onion
• 1/8 teaspoon salt
• Dash pepper
• 1/2 medium green pepper, julienned
• 1/4 cup sliced onion
• 2 teaspoons canola oil
• 1 teaspoon all-purpose flour
• 1/3 cup chili sauce
• 1/3 cup water
• 1 teaspoon brown sugar
• 1/4 teaspoon ground mustard

1. Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each.
2. In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil 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.
3. Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325u0b0 for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops.

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

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