Meatball Hoagie

Ingredients

• 0.3 cup breadcrumbs dry fine
• 1 clove garlic minced
• 1 pound ground round 
• 1 small onion thinly sliced
• 3 tablespoons onion grated
• 1.5 cups julienne- pepper sweet red
• 2 cups no-salt-added spaghetti sauce fat-free divided
• 18 ounce submarine rolls 

Equipment

• frying pan
• baking sheet
• oven
• broiler pan

Directions

1. Combine meat, 1/4 cup spaghetti sauce, and next 3 ingredients; stir well. Shape mixture into 48 (1-inch) meatballs.
2. Place on a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes or until done.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
4. Add red pepper and sliced onion; saute until tender.
5. Add meatballs and remaining 1 3/4 cups spaghetti sauce; reduce heat, and cook, uncovered, 5 minutes, stirring often.
6. Cut a 1/4-inch-thick slice off top of each roll; set tops aside.
7. Cut a 2-inch-wide, V-shaped wedge down length of each roll. Reserve bread wedges for another use.
8. Place rolls and tops on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly toasted.
9. Spoon meatball mixture evenly into bottom portions of toasted rolls; cover with roll tops.
10. Serve warm.