French Onion Meatball Subs

All the flavors of french onion soup in a delicious meatball sub. These French Onion Meatball Subs are loaded with rich caramelized onions and shredded Gruyere cheese and baked to melty perfection. The perfect cozy game day meal!

What is it about the french onion flavor combination that’s so inviting? From French Onion Dip to French Onion Soup to French Onion Crostini and more… I’ve never met a french onion recipe I didn’t absolutely love. And these French Onion Meatball Subs are no exception. In fact, they might just be the best version yet!

Between the tender, juicy meatballs and the rich, savory caramelized onions and the gooey, nutty melted cheese… these subs have it ALL. All the flavors of french onion soup… in a handheld sub that’s perfect for game days!

I love that they’re oven-baked, so you get that perfectly toasted bun, and I love that they’re pre-assembled so everyone can eat at the same time. Most of all, I love that you can find everything you need to make them at your local Metro Market or Pick ‘n Save!

From the jumbo sweet onions to the fresh herbs to the crusty rolls from the bakery, Metro Market and Pick ‘n Save always have amazing options to choose from. And their Murray’s Gruyere cheese is absolute perfection!

What You’ll Need For This Recipe

For the meatballs – I used a combination of beef and pork, combined with panko crumbs, shredded Gruyere, egg, garlic, thyme, parsley, worcestershire sauce, salt and pepper. The meatballs have amazing flavor all on their own!

For the onions – I used sliced vidalia onions caramelized in salted butter. For the broth I used beef broth, sherry, flour, sugar, worcestershire sauce, and bay leaves.

For the subs – For the subs you’ll need crusty sub rolls, additional shredded Gruyere, and fresh parsley for garnish.

How To Make French Onion Meatball Subs

Make the meatballs. In a large mixing bowl, combine the meat, panko crumbs, shredded Gruyere, egg, garlic, parsley, thyme, worcestershire, salt & pepper. Use your hands to combine the ingredients just until mixed. Then roll into 1 1/2 inch meatballs and place on a rimmed baking sheet lined with parchment paper or foil. Bake at 425°F for 15 minutes or until internal temperature reaches 160°F.

Caramelize the onions. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add sliced onions and sauté 5-7 minutes, stirring often. Reduce heat to low and cover with a lid. Cook for 15-20 minutes, stirring occasionally to prevent burning, until onions are deep golden brown.

Make the sauce. Remove the lid and add beef broth, cooking sherry, flour, granulated sugar, worcestershire sauce, and bay leaves. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce has reduced to desired thickness. Add the meatballs to the skillet and stir to combine.

Assemble the subs. Cut rolls lengthwise and arrange them in a 9×13 inch baking pan. Fill each roll with meatballs and caramelized onions. Top with shredded cheese.

Bake & garnish. Bake at 425° for 5 – 10 minutes, until cheese is fully melted and buns are toasted. Remove from oven and garnish with fresh minced parsley.

Storing & Reheating

Leftover subs can be stored, covered, in the refrigerator for up to 3 days. To reheat, place in an oven-safe baking dish and cover with foil. Heat at 375°F for 20 minutes or until heated through.