Ingredients
2 large eggs, lightly beaten1/4 cup canola oil, divided2 medium onions, finely chopped, divided1/2 cup dry bread crumbs1 teaspoon dried oregano2 pounds ground beef1 medium green pepper, chopped2 cans (15 ounces each) tomato sauce1/4 cup packed brown sugar2 tablespoons prepared mustard2-1/2 teaspoons chili powder3/4 teaspoon salt3/4 teaspoon garlic powder1/2 teaspoon pepperDash Louisiana-style hot sauceADDITIONAL INGREDIENTS (for each serving):1 hoagie bun, split and toasted2 tablespoons shredded cheddar cheese
Preparation
In a large bowl, combine the eggs, 2 tablespoons oil, 1/2 cup onion, bread crumbs and oregano. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls.
Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° until no longer pink, 20-25 minutes.
Meanwhile, in a Dutch oven, saute green pepper and remaining onion in remaining oil until tender. Stir in the tomato sauce, brown sugar, mustard, chili powder, salt, garlic powder, pepper and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain meatballs on paper towels; add to sauce and stir to coat.
To serve immediately, for each sandwich, place 4 meatballs on a bun and sprinkle with cheese. Cool remaining meatballs; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen meatballs: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Prepare sandwiches as directed above.
