Meatball Submarines With Peppers and Provolone | Canadian Living

Ingredients

• 3 tablespoons vegetable oil
• 2 cloves garlic minced
• 1 sweet red pepper thinly sliced
• 1 sweet green pepper thinly sliced
• 1 onion thinly sliced
• 4 plum tomatoes chopped
• 1/4 cup red wine vinegar
• 1 cup bottled strained tomatoes (passata)
• 1/4 cup water
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 long (8 inches/20 cm) submarine rolls
• 1/4 cup sliced drained pickled hot peppers (optional)
• 9 deli slices provolone cheese halved
• 3 tablespoons grated parmesan cheese (optional)
• 1 egg
• 1/4 cup grated parmesan cheese
• 2 tablespoons Dijon mustard
• 1/2 teaspoon fennel seeds crushed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 lb lean ground pork
• Sodium 1268 mg
• Protein 34 g
• Calories 569.0
• Total fat 34 g
• Potassium 556 mg
• Cholesterol 115 mg
• Saturated fat 14 g
• Total carbohydrate 31 g
• Iron 26.0
• Folate 28.0
• Calcium 46.0
• Vitamin A 25.0
• Vitamin C 88.0