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!

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Prep Time: 20

Cook Time: 25

Servings:

Calories: 700kcal

Author: Cathy Trochelman

Equipment

1 12-inch skillet
1 9x13 inch pan

Ingredients

Meatballs

1 1/2 pounds ground meat I used a beef + pork mixture
1/2 cup Gruyere cheese shredded
1/3 cup panko crumbs
1 large egg
2 cloves garlic minced
2 Tablespoons fresh parsley minced
1 1/2 teaspoons kosher salt
1-2 teaspoons fresh thyme
1/2 teaspoon worcestershire sauce
1/2 teaspoon pepper

Onions

4 Tablespoons salted butter
2 large vidalia onions
2 cups beef broth
2 Tablespoons cooking sherry
1 Tablespoon all purpose flour
1 teaspoon granulated sugar
1 teaspoon worcestershire sauce
2 bay leaves

Subs

6 sub rolls
1/2 cup Gruyere cheese shredded (use more to taste)
1 Tablespoon fresh parsley minced

Instructions

Meatballs

Preheat oven to 425°F.
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.
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.

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.
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, 10 minutes or until sauce has reduced to desired thickness. Add the meatballs to the skillet and stir to combine.
Cut rolls lengthwise and arrange them in a 9x13 inch baking pan. Fill each roll with meatballs and caramelized onions. Top with shredded cheese.
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.

Notes

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.

Recipe Variations

Use any type of ground meat (chicken, turkey, beef all work well!)
Substitute Swiss cheese or another Alpine cheese for Gruyere
Use dried thyme in place of fresh
Substitute any dry white wine for the cooking sherry
Add the cheese to the skillet to melt it. This allows you to skip the baking.
Enjoy the meatballs over mashed potatoes or straight from the skillet (forget the subs!)

Nutrition