|Ground round||1 Pound|
|Fat free no salt added spaghetti sauce||2 Cup (32 tbs), divided|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Grated onion||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Vegetable cooking spray||1|
|Julienned sweet red pepper||1 1⁄2 Cup (24 tbs)|
|Onion||1 Small, thinly sliced|
|Submarine rolls||18 Ounce (6 pieces 3 ounce each)|
Combine meat, 1/4 cup spaghetti sauce, and next 3 ingredients; stir well.
Shape mixture into 48 (1-inch) meatballs.
Place on a broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 minutes or until done.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add red pepper and sliced onion; saute until tender.
Add meatballs and remaining 1 3/4 cups spaghetti sauce; reduce heat, and cook, uncovered, 5 minutes, stirring often.
Cut a 1/4-inch-thick slice off top of each roll; set tops aside.
Cut a 2-inch-wide, V-shaped wedge down length of each roll.
Reserve bread wedges for another use.
Place rolls and tops on a baking sheet; broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly toasted.
Spoon meatball mixture evenly into bottom portions of toasted rolls; cover with roll tops.