1/2 lb (225 g) lean ground beef

1/2 lb (225 g) lean ground pork

1/4 cup (60 ml) breadcrumbs

1 egg

1 teaspoon (5 ml) Dijon mustard

1 teaspoon (5 ml) paprika

1/4 teaspoon (1 ml) garlic powder

1/4 cup (60 ml) olive oil

1/2 lb (225 g) white button mushrooms, sliced

1 red bell pepper, seeded and diced

1 onion, chopped

2 cloves garlic, finely chopped

2 cups (500 ml) homemade or store-bought tomato sauce

Salt and pepper

4 submarine rolls, about 8-inch (20-cm) long

8 slices provolone cheese

2 cups (500 ml) thinly sliced iceberg lettuce

In a bowl, combine the meat, breadcrumbs, egg, mustard, and spices. Season with salt and pepper.

With lightly oiled hands, shape each meatball with about 22.5 ml (1 1/2 tablespoons) of the meat mixture.

In a large non-stick skillet, brown the meatballs in half the oil. Set aside on a plate.

In the same skillet, brown the mushrooms, peppers, and onion in the remaining oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the meatballs to the skillet and add the tomato sauce. Bring to a boil. Cover and simmer gently for about 10 minutes or until the meatballs are cooked through. Adjust the seasoning.

Slice the rolls open and toast them. On a plate, layer the cheese and lettuce in the rolls. Top with meatballs.

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