Peggy'S Meatball Subs - cooking recipe

Ingredients

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

Preparation

In a large bowl, combine 1/2 cup spaghetti sauce, egg and breadcrumbs and mix well.
Chop medium onion and red pepper; add to mixture along with minced garlic and seasoning.
Crumble beef over mixture; mix well.
Shape into 1-inch balls; place in a single layer in an ungreased 15 x 10 x 1 baking pan.
Bake at 350\u00b0 for 15 to 20 minutes or until meat is no longer pink; turn once while baking.
Drain off fat and transfer to a large saucepan; add remaining spaghetti sauce.
Bring to a boil.
Reduce heat; cover and simmer for 15 minutes.
Spoon meatballs and sauce onto 1/2 of each bun.
Top with peppers, olives, Parmesan cheese and sliced red onions if desired.
Servings: 6.