Meatball Subs

I have been wanting to make a meatball sub for a while.  I even baked some Oatmeal Brown Ale Rolls to form the buns.  So tasty.  This came together fairly quickly and it turned out to be a nice make ahead meal.  I just piled the meatballs and sauce into a crockpot to keep warm until dinner time.....easy peasy especially when guests are coming over.

Chicken or turkey could be substituted for the lean ground beef of course with no problem.

I think the only change I would make is doubling the red pepper flakes in the sauce....I needed a little more zest.


Meatball Subs

Meatballs:
1 1/2 lbs lean ground beef
2 egg whites, beaten lightly
1 tbls worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp cajun seasoning
1/2 tsp black pepper
1/2 cup dried parsley
1/4 cup wheat germ
1/4 cup panko

Mix all ingredients together in a bowl.  Roll portion of meat into golf ball sized portions.  Place on greased cookie sheet.  Bake at 375 for 20 to 25 minutes, turning once during cooking.

Sauce:
1 sweet onion, diced
1 banana pepper, diced
1 anaheim pepper, diced
1 tbls diced garlic
1 tbls olive oil
2 14oz cans no salt added petite diced tomatoes
6oz tomato paste
1/2 cup spicy ketchup
2 tbls lemon juice
1/4 tsp black pepper
1/2 tsp red pepper flakes
1 tbls basil
2 tbls sugar *
1 tsp oregano
1/2 tsp salt

In a saucepan, cook oil, peppers, onion, and garlic until onions are translucent.  Add all remaining ingredients and simmer for 15 minutes or so.  Pour sauce into a blender or use an immersion blender to make a smooth sauce.  Mix the sauce and the meatballs together.  Serve on buns with slices of Provolone Mozzarella cheese.

* I just used 2 packs Truvia.