Categories: Sandwiches/Wraps
Ingredients
- 1/3 cup panko (Japanese breadcrumbs)
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 12 ounces ground sirloin (90% lean)
- 3 garlic cloves, minced
- 1 large egg
- Cooking spray
- 2 yellow bell peppers, halved and seeded
- 1 1/3 cups lower-sodium marinara sauce
- 3/4 cup sliced onion
- 4 (2-ounce) hoagie sandwich buns
- 2 ounces fresh mozzarella cheese, thinly sliced
- Thinly sliced basil (optional)
Directions
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Preheat broiler to high.
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Combine first 6 ingredients in a bowl; mix gently. Working with damp hands, gently shape beef mixture into 16 meatballs. Arrange meatballs in a single layer on a heavy-duty baking sheet coated with cooking spray, leaving 6 inches of open space on one end. Place bell pepper halves, skin sides up, on open space on pan. Broil 6 inches from heat for 7 minutes, turning meatballs once. Remove pan from oven. Place peppers in a small paper bag; fold to close tightly. Let stand for 10 minutes. Remove peppers from bag. Peel and slice into 1/4-inch-thick strips.
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Bring marinara sauce to a simmer in a large skillet over medium-low heat; add meatballs, tossing to coat. Keep warm.
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Heat a grill pan over medium-high heat; coat pan with cooking spray. Add onion slices; cook 4 minutes on each side or until charred. Remove onion from pan.
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Coat insides of buns with cooking spray, and broil 2 minutes or until toasted. Top each bun with 4 meatballs and 1/3 cup sauce. Divide peppers, onions, and cheese evenly among sandwiches; broil sandwiches 2 minutes or until bubbly and browned. Garnish with basil, if desired.