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| Servings | 2 |
Sauce
- 1 can (14 oz) tomatoes
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 2 tsp granulated sugar
- 2 tsp red wine or cider vinegar
- 1 tsp prepared horseradish
- 1/2 tsp crushed chili peppers
- pinch of allspice
- 1 large oval crusty kaiser roll ( about 6 in/15 cm long)
- Soft butter
- 1/2 lb lean ground beef
- 1/4 cup soft bread crumbs (from roll)
- 1 egg
- 1 tbsp grated onion
- 1/4 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- Salt and freshly ground pepper
- In small saucepan, combine all ingredients. Bring to a simmer; reduce heat to low and cook, uncovered, stirring occasionally for 25-30 minutes or until thickened.
- If using immediately, cover and keep hot. If making ahead, pour into clean screw top jar and cover; refrigerate when cooled, then reheat before using.
- Cut roll in half lengthwise
- Hollow out centre of each half to form a shell with sides about 1/2 inch thick; reserve centre fo roll to make bread crumbs.
- Spread the cut surface, including centre, with butter.
- Arrange on baking sheet.
- Bake in 350 F oven for 10-12 minutes or until top is golden brown; the centre will become crisp when cool. Set aside.
- Combine ingredients, adding salt and pepper to taste; mix well
- Shape into 8 meatballs of same size
- Place on wire rack over baking pan.
- Bake in 350F oven for 15-20 minutes or until browned
- Spoon about 2 tbsp of sauce into cavity of each roll.
- Place 4 meatballs in each roll;
- Spoon more sauce over top
- Return to oven for about 5 minutes, just until heated through
- Serve any remaining sauce in sperate dish
Makes 2 servings.
Feature photo credit - Kraft Canada
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