Ingredients
1 egg, lightly beaten1/2 cup milk1/2 cup dry bread crumbs1/4 cup finely chopped onion1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1-1/2 pounds ground beefBARBECUE SAUCE:1 large onion, chopped2 tablespoons canola oil2 garlic cloves, minced3 cups water1 can (12 ounces) tomato paste2 teaspoons salt1 teaspoon sugar1 teaspoon dried oregano1/4 teaspoon pepper1 bay leaf14 submarine buns (6 inches each), split1-3/4 cups shredded part-skim mozzarella cheese
Preparation
In a large bowl, combine the egg, milk, bread crumbs, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 30-35 minutes or until no longer pink. Drain on paper towels.
Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, salt, sugar, oregano, pepper and bay leaf. Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Discard bay leaf. Spoon five meatballs with sauce onto each bun bottom. Sprinkle with cheese. Replace tops.
