Name: French Onion Meatball Sub
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb. ground beef -; 1/2 c. panko bread crumbs -; 1/4 c. finely grated Parmesan (about 2 oz.) -; 1 large egg, beaten -; 3 cloves garlic, finely chopped -; 2 tbsp. chopped fresh parsley -; 2 tsp. fresh thyme leaves -; Kosher salt -; Freshly ground black pepper -; 3 tbsp. unsalted butter -; 3 large yellow onions, thinly sliced -; 2 cloves garlic, minced -; 2 tsp. fresh thyme leaves -; 1/4 c. red wine -; 1 c. low-sodium beef broth -; Kosher salt -; Freshly ground black pepper -; 4 hoagies, split open -; 1 1/2 c. shredded Gruyère (about 3 oz.) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - French Onion Meatball Sub

1. 1 lb. ground beef -

2. 1/2 c. panko bread crumbs -

3. 1/4 c. finely grated Parmesan (about 2 oz.) -

4. 1 large egg, beaten -

5. 3 cloves garlic, finely chopped -

6. 2 tbsp. chopped fresh parsley -

7. 2 tsp. fresh thyme leaves -

8. Kosher salt -

9. Freshly ground black pepper -

10. 3 tbsp. unsalted butter -

11. 3 large yellow onions, thinly sliced -

12. 2 cloves garlic, minced -

13. 2 tsp. fresh thyme leaves -

14. 1/4 c. red wine -

15. 1 c. low-sodium beef broth -

16. Kosher salt -

17. Freshly ground black pepper -

18. 4 hoagies, split open -

19. 1 1/2 c. shredded Gruyère (about 3 oz.) -

How to cook deliciously - French Onion Meatball Sub

1. Stage

Preheat oven to 425°. Line a large baking sheet with foil. In a large bowl, combine beef, bread crumbs, Parmesan, egg, garlic, parsley, and thyme; season with salt and pepper. Mix with your hands or a wooden spoon until well combined. Form into 16 balls (about 2 tablespoons each) and arrange on prepared sheets.

2. Stage

Bake meatballs until browned and cooked through, 14 to 16 minutes. Keep warm until ready to use.

3. Stage

In a large skillet over medium heat, melt butter. Add onions and cook, stirring occasionally and reducing heat to medium-low after 10 minutes, until golden and jammy, about 30 minutes.

4. Stage

Increase heat to medium and add garlic and thyme. Cook, stirring, until fragrant, about 1 minute. Add wine, bring to a simmer, and cook until completely reduced, 2 to 3 minutes. Add broth and bring to a boil. Cook, stirring occasionally, until liquid is almost completely reduced, 8 to 10 minutes; season with salt and pepper.

5. Stage

Heat broiler. Divide onions among hoagies. Arrange 4 meatballs in each, then top with Gruyère.

6. Stage

Place sandwiches on a rimmed baking sheet and broil until cheese is melty and golden (watch closely!), 2 to 5 minutes.