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- 1 egg, lightly beaten
- 1/3 cup fine dry bread crumbs
- 2/3 cup finely chopped onion (2 small)
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds lean ground beef
- 1 15 ounce can tomato sauce
- 1/2 cup chopped green sweet pepper (1 small)
- 2 tablespoons packed brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon bottled hot pepper sauce
- 8 hoagie buns, split and toasted
- 2 cups shredded mozzarela cheese (8 ounces)
1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.
2. For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
4. Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 724,
- Fat, total (g) 28,
- chol. (mg) 99,
- sat. fat (g) 11,
- carb. (g) 84,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 3,
- fiber (g) 5,
- sugar (g) 15,
- pro. (g) 36,
- vit. A (IU) 437,
- vit. C (mg) 7,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 1504,
- Potassium (mg) 438,
- calcium (mg) 343,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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