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

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. to the crumbled bread, add beef, egg, milk, dried onion, salt and pepper. shape into 27 meatballs about 1 1/2″ each. in a large skillet, cook meatballs in 1 tbs oil for 20-25 minutes or until no longer pink. remove with a slotted spoon; set aside. add remaining oil to skillet. saute green peppers and sliced onion 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. stir in brown sugar and mustard. add meatballs, peppers and onion; cover and simmer for 20 minutes. meanwhile, warm rolls in a 325 degree oven for 8-10 minutes. spoon 3 meatballs and sauce into each roll. replace tops.

9 servings