Description
Cheesy French Onion Meatball Subs are a hearty and comforting sandwich made with flavorful ground beef meatballs, slow-caramelized onions, melted Swiss cheese, and a savory beef broth reduction. Perfect for an indulgent lunch or dinner, these subs combine juicy meatballs and rich French onion flavors all melted together in toasted hoagie rolls.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Onions and Sauce
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup beef broth
Assembly
- 4 hoagie rolls or sub buns
- 1 ½ cups shredded Swiss cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for toasting the subs with cheese later.
- Prepare the meatball mixture: In a large bowl, mix together ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper until well combined. Form the mixture into 16 evenly sized meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and brown them on all sides to develop flavor. Remove meatballs from skillet and set aside once browned.
- Caramelize the onions: In the same skillet, melt the butter. Add the thinly sliced onions and sauté over low heat, stirring occasionally, until they are deeply caramelized and soft, about 20 minutes.
- Simmer meatballs in broth: Return the browned meatballs to the skillet with the caramelized onions. Pour in the beef broth and allow to simmer gently for 10 minutes until the meatballs are fully cooked and the broth has reduced slightly, enhancing the sauce’s flavor.
- Prepare the rolls: Slice the hoagie rolls lengthwise, keeping one side connected to create a hinge for easy filling.
- Assemble the subs: Place four simmered meatballs on each hoagie roll, spoon generous amounts of the caramelized onions and some of the reduced broth over the meatballs.
- Add cheese and bake: Sprinkle shredded Swiss cheese evenly over the meatballs and onions in each sub. Arrange the subs on a baking sheet and bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve the subs hot for a delicious, savory meal.
Notes
- Use fresh ground beef for juicier meatballs.
- Caramelizing onions low and slow is key for their rich sweetness.
- You can substitute Swiss cheese with Gruyère or mozzarella for variation.
- For extra flavor, add a splash of Worcestershire sauce to the meatball mixture.
- Leftover subs can be refrigerated and reheated in the oven for best texture.
