Description
Cheesy French Onion Meatball Subs combine the savory comfort of French onion soup with the hearty satisfaction of a meatball sub, featuring caramelized onions, juicy meatballs, and melted cheese in a toasted bun.
Ingredients
- 1 lb ground beef
- 1 egg
- 1/2 cup bread crumbs
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 large yellow or sweet onions, thinly sliced
- 2 tbsp butter
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 4 slices provolone cheese (or Gruyère)
- 4 sub rolls or hoagie buns
Instructions
- Preheat oven to 400°F (200°C) if baking meatballs. In a bowl, combine ground beef, egg, bread crumbs, garlic, salt, and pepper. Mix well and form into medium-sized meatballs.
- Bake meatballs for 20 minutes or pan-sear them until browned and cooked through. Set aside.
- In a large skillet, melt butter over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 25–30 minutes until onions are caramelized and golden brown.
- Add beef broth, Worcestershire sauce, and thyme to the onions. Simmer for 5–10 minutes until slightly reduced.
- Return cooked meatballs to the skillet and simmer in the onion mixture for a few minutes to absorb flavors.
- Split sub rolls and toast lightly. Fill each with meatballs and spoon over onions and a bit of broth.
- Top with cheese slices and place under the broiler until cheese is melted, bubbly, and golden brown.
- Serve immediately while hot and cheesy.
Notes
- Use Gruyère for a more traditional French onion flavor.
- For a lighter option, substitute ground turkey or chicken.
- Store meatballs and onions separately from bread to avoid sogginess.
- For gluten-free, use GF breadcrumbs and rolls or lettuce wraps.
Nutrition
- Serving Size: 1 sub
- Calories: 620
- Sugar: 6g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
