Name: Italian Meatball Sandwich
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (225 g) lean ground beef; 1/2 lb (225 g) lean ground pork; 1/4 cup (60 ml) breadcrumbs; 1 egg; 1 teaspoon (5 ml) Dijon mustard; 1 teaspoon (5 ml) paprika; 1/4 teaspoon (1 ml) garlic powder; 1/4 cup (60 ml) olive oil; 1/2 lb (225 g) white button mushrooms, sliced; 1 red bell pepper, seeded and diced; 1 onion, chopped; 2 cloves garlic, finely chopped; 2 cups (500 ml) homemade or store-bought tomato sauce; Salt and pepper; 4 submarine rolls, about 8-inch (20-cm) long; 8 slices provolone cheese; 2 cups (500 ml) thinly sliced iceberg lettuce

Preparation

- In a bowl, combine the meat, breadcrumbs, egg, mustard, and spices. Season with salt and pepper.
- With lightly oiled hands, shape each meatball with about 22.5 ml (1 1/2 tablespoons) of the meat mixture.
- In a large non-stick skillet, brown the meatballs in half the oil. Set aside on a plate.
- In the same skillet, brown the mushrooms, peppers, and onion in the remaining oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the meatballs to the skillet and add the tomato sauce. Bring to a boil. Cover and simmer gently for about 10 minutes or until the meatballs are cooked through. Adjust the seasoning.
- Slice the rolls open and toast them. On a plate, layer the cheese and lettuce in the rolls. Top with meatballs.

Italian Meatball Sandwich

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Ingredients

Preparation

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