French Onion Meatball Subs
French onion soup flavors in a cheesy, toasted meatball sub. Homemade meatballs, caramelized onions and rich gravy served in a crusty roll.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 13
Ingredients
Caramelized Onions:
Preparation
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Step 1
Combine Ground Beef, egg, onion soup mix, breadcrumbs and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs.
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Step 2
Heat oil in nonstick skillet over medium-high heat. Add meatballs; cook 5 minutes or until meatballs begin to brown, turning occasionally. Remove from skillet; set aside.
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Step 3
Meanwhile, add onion and butter to skillet; cook 8 to 10 minutes or until caramelized, stirring often. Lower heat if necessary. Add gravy mix and water; whisk until thickened. Return meatballs to skillet. Cook 8 to 10 minutes or until heated through and reach an internal temperature of 160°F.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 4
Preheat broiler to high. Place half of cheese in bottom of sub rolls; top with 3 meatballs, gravy and remaining cheese. Place in broiler pan so surface of subs is 3 to 4 inches from heat. Broil 2 to 3 minutes or until cheese melts. Sprinkle with green onion.
Nutrition Information
840 Calories
18.5g SAT FAT
55g PROTEIN
6.8 mg IRON
9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 sandwich: 840 Calories; 382.5 Calories from fat; 42.5g Total Fat (18.5 g Saturated Fat; 0.3 g Trans Fat; 4 g Polyunsaturated Fat; 16 g Monounsaturated Fat;) 208 mg Cholesterol; 1747 mg Sodium; 60 g Total Carbohydrate; 1.9 g Dietary Fiber; 4.2 g Total Sugars; 55 g Protein; 1.5 g Added Sugars; 802 mg Calcium; 6.8 mg Iron; 610 mg Potassium; 0.6 mcg Vitamin D; 0.5 mg Riboflavin; 5.1 mg NE Niacin; 0.5 mg Vitamin B6; 3.9 mcg Vitamin B12; 625 mg Phosphorus; 9 mg Zinc; 35.4 mcg Selenium; 144.6 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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