Eyeball Subs

Name: Eyeball Subs
Ingredients: 12 small submarine sandwich buns, split; 1 large egg; 1/4 cup milk; 1 tablespoon finely chopped onion; 1 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 pounds lean ground beef (90% lean); 2 tablespoons canola oil, divided; 2 medium green peppers, julienned; 1 medium onion, sliced; 1 tablespoon all-purpose flour; 1 bottle (12 ounces) chili sauce; 1 cup water; 1 tablespoon brown sugar; 1 teaspoon ground mustard; Sliced pimiento-stuffed olives

16 ingredients

5 steps

Ingredients

12 small submarine sandwich buns, split
1 large egg
1/4 cup milk
1 tablespoon finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil, divided
2 medium green peppers, julienned
1 medium onion, sliced
1 tablespoon all-purpose flour
1 bottle (12 ounces) chili sauce
1 cup water
1 tablespoon brown sugar
1 teaspoon ground mustard
Sliced pimiento-stuffed olives

Directions

1

Hollow out bun bottoms, leaving a 1/2-in. shell. Crumble 1-1/4 cups removed bread and place in a large bowl. Cover buns with plastic wrap; set aside.
2

Add the egg, milk, chopped onion, salt and pepper to the bread. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in 1 tablespoon oil for 20-25 minutes or until no longer pink. Remove with a slotted spoon; set aside.
3

Add remaining oil to the skillet; saute green peppers and sliced onion until tender. Remove with a slotted spoon; set aside.
4

Stir flour into skillet. Add chili sauce and water; bring to a boil. Cook and stir for 1-2 minutes. Stir in brown sugar and mustard. Add meatballs, peppers and onion; cover and simmer for 20 minutes.
5

Meanwhile, warm rolls in a 325° oven for 8-10 minutes. Spoon two meatballs and sauce into each roll; replace tops and garnish with olive slices for eyes.