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Saucy Onion Meatball Subs

 Saucy Onion Meatball Subs
Some people just won’t eat a tomato whether in slice, dice or marinara, so for them, a French onion sauce is a rich alternative dressing up this turkey version of a meatball sub. —Andria Gaskins, Matthews, North Carolina
8 ServingsPrep: 40 min. Cook: 30 min.

Ingredients

  • 1 egg, lightly beaten
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1-1/2 pounds ground turkey
  • 2 tablespoons olive oil
  • SAUCE:
  • 3 cups sliced onions
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups beef broth
  • 1 cup chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce
  • SANDWICHES:
  • 8 submarine buns

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Saucy Onion Meatball Subs (continued)

Ingredients (continued)

  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese

Directions

  • In a large bowl, combine the first eight ingredients. Crumble turkey
  • over mixture and mix well. With wet hands, shape turkey mixture into
  • 1-1/2-in. balls. In a large skillet, brown meatballs in oil in
  • batches; drain and set aside.
  • For sauce, in the same skillet, saute onions in oil until tender. Add
  • garlic and thyme; cook 1 minute longer. Stir in flour until blended;
  • gradually add the beef and chicken broths. Stir in the salt, pepper
  • and Worcestershire sauce. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Add meatballs; return to a boil. Reduce heat; cover and simmer for
  • 9-11 minutes or until meatballs are no longer pink.
  • Meanwhile, cut each bun in half lengthwise, leaving one side
  • attached. Place buns, cut sides up, on baking sheets. Broil 3-4 in.
  • from the heat for 2-3 minutes or until toasted.
  • Top buns with meatballs and onions; sprinkle with cheese. Broil 2-4
  • minutes longer or until cheese is melted. Serve with remaining sauce
  • for dipping if desired. Yield: 8 servings.
Nutritional Facts: 1 sandwich equals 775 calories, 34 g fat (11 g saturated fat), 106 mg cholesterol, 1,910 mg sodium, 81 g carbohydrate, 5 g fiber, 34 g protein.