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In this video, Betty demonstrates how to make a super easy, super delicious Meatball Submarine Sandwich. It's GREAT!


1 pound lean ground beef
1/2 pound ground pork sausage
1 tablespoon extra virgin olive oil
1 medium clove garlic, minced
1/3 cup chopped green bell pepper
28 oz. jar Italian sauce (I used Prego--mushroom flavor.)
8 slices provolone or Swiss cheese
about 4 submarine sandwich buns
2 tablespoons butter for spreading the buns for browning in skillet

Using a small skillet, saute 1 clove of minced garlic and 1/3 cup chopped green pepper in 1 tablespoon olive oil. While those vegetables are softening, prepare your submarine buns. Split them horizontally, spread them with softened butter, and brown them, butter side down, in a large skillet. Now, prepare your meatballs. Combine the ground beef with the ground pork sausage (with your hands). Form into meatballs about 1-inch in diameter. (You may use an ice cream scoop to help you get all of the meatballs the same size.)
When the meatballs are all formed, place them in a skillet over medium heat, and cook them for about 10 to 12 minutes, until fully cooked and browned. Drain off any excess grease. Now, combine the sauted green pepper and garlic, along with a 28 oz. jar of Italian sauce into the skillet of cooked meatballs. Place the mixture back over medium heat, and cook for 12 to 15 minutes, stirring occasionally, making sure meatballs are completely done. Spoon meatball mixture over the bottom half of a toasted bun. A bun will use about 4 meatballs.
Put some extra sauce over the top. Place 2 slices of cheese on top of the meatballs and sauce. Cover with the top of the bun. You may serve them at this point, or wrap them in aluminum foil and place them in a 400-degree oven for 10 minutes.
This will melt the cheese, heat the bun, and blend the flavors (my preference!). Remove from aluminum foil and place on a serving plate. Serve while piping hot! Excellent!!!



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