Peppy Meatball Subs

1 (28-oz.) jar Prego spaghetti sauce, divided
1 egg
1 cup seasoned dry bread crumbs
1 medium onion, diced
1/2 cup chopped bell pepper
1 Tbsp. bottled garlic
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1-lb. lean ground beef
6 hoagie, sub or hot dog rolls
1 (2-1/4oz. can sliced ripe olives
1 red onion, thinly sliced
shredded mozzarella cheese

In a large bowl, combine 1/2 cup spaghetti sauce, egg, bread crumbs,
onion,
bell pepper, garlic, salt, pepper and ground beef. Mix together well.
Shape into 1" balls. Place in a single layer in ungreased jelly-roll pan.
Bake at 350 degrees for 20-30 minutes or until meat is no longer pink
inside. Start checking at 20 minutes by sticking a toothpick in center of
meatball. When you pull toothpick out, gently press down on meatball, if
juices run clear, meat is done. Remove from oven and drain well on paper
towels.

Place cooked meatballs in large heavy pot.
A 3 or 4 quart pot will do. Add remaining spaghetti sauce to pot; bring to
a boil. Reduce heat; cover and simmer 15 to 20 minutes. Spoon meatballs
into buttered and toasted buns, spoon on some sauce. Top with olives,
onions and mozzarella cheese. Pop, covered, into micro-wave for 30 seconds
to melt cheese.

Serves: 6


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