French Onion Meatball Sub Recipes

FRENCH ONION SOUP WITH MEATBALLS (OR NOT)

Steps:

• In a large saucepan over medium heat, melt the butter and add the olive oil. Add the onions and cook for about 30-40 minutes, stirring occasionally, until very soft, medium brown and caramelized. Add the sugar about 10 minutes into the cooking to help the onions cook down.
• Stir in the garlic and dried thyme. Cook for about two minutes.
• Stir in the flour. Cook for another minute or so.
• Add the vegetable broth, Worcestershire sauce, salt, pepper, and bay leaf. Bring to a boil, then turn the heat to low and simmer, covered, for about an hour. Continue to simmer over low heat while preparing the meaty half of the soup. Skip to step 8 if you're not making the meaty half.
• Meanwhile, make the meatballs. In a medium bowl, using a fork, mix together the ground beef, bread crumbs, egg, garlic, Parmesan cheese, salt, and pepper until all ingredients are well-incorporated. Scoop out tablespoonfuls, roll into balls, and set aside (I place them on a sheet of wax paper).
• After the soup has cooked for an hour, into another large saucepan over medium heat, transfer two cups of the soup plus another 1/2 cup or so of the onions with a slotted spoon. Add the two additional cups of broth (either beef or more veggie). Bring to a boil then turn to a simmer.
• Carefully drop in the meatballs into the meaty soup and continue to simmer, uncovered, for 20 minutes until cooked through.
• Butter the French bread on both sides and place on a cookie sheet. Broil on high heat until golden brown; turn over and brown the other side. Remove from the oven, but keep the broiler on.
• Ladle the vegetarian soup into three oven-proof bowls, and ladle the meaty soup into three bowls as well. Reserve three meatballs to place on top of the soups with meat. Place one piece of French bread on top of each bowl of soup, then sprinkle each with 1/4 cup mozzarella and 1/4 cup Gruyere. Cut the meatballs in half, and place two halves on each bowl of meaty soup.
• Carefully place the bowls on a cookie sheet and broil on high until the cheese is melted and bubbly, then serve.

FRENCH ONION BEEF MEATBALLS

Steps:

• Combine beef, bread crumbs, onion, garlic, and soup mix in a large bowl. Knead the mixture with your hands until well blended; it will be quite dry. Add eggs and Italian dressing and mix. Allow mixture to sit in the refrigerator 10 minutes.
• Pinch off just enough of the meatball mixture to fit comfortably inside your palm, then roll to form a ball. Repeat with the remaining mixture.
• Cover the bottom of a skillet lightly with olive oil and heat to medium-high. Add meatballs. Cook on one side for about 4 minutes, then turn and continue to cook until browned and no longer pink in the centers, about 4 minutes more. You may need to cook these in batches depending on how large your skillet is.

FRENCH ONION MEATBALL SUB

Steps:

• 1. Combine ground beef, Worcestershire sauce and salt and pepper.
• 2. Form into about 24 meatballs.
• 3. Bake meatballs in a 350-degree oven for about 20 minutes or until done.
• 4. In Crock Pot combine au jus mix, water, and beef broth. Whisk together, Add French onion soup and meatballs into the Crock Pot. Heat on high an hour or until heated through.
• 5. While everything is in the Crock Pot, caramelize the onions in a skillet.
• 6. Toast rolls in a skillet with butter.
• 7. Serve on sub rolls with cheese and caramelized onions.
• 8. Use any condiments you would like on the sub, we like mayonnaise or horseradish.
• 9. For leftover meatballs: strain soup from meatballs into a pan. Add another can of French onion soup, 1 package brown gravy, 1/2 cup beef broth and meatballs. Heat through. Cook wide noodles, drain and add meatball mixture to noodles. I serve it with salad and garlic bread.

FRENCH ONION MEATBALLS

Steps:

• 1. In crock pot, whisk together soup mix, soups, and water.
• 2. If using Great Value Brand Frozen Homestyle Meatballs, remove from freezer and place in slow cooker. Stir together with sauce.
• 3. Cook on low heat for about 4 to 6 hours or on high for about 2 to 3 hours, gently stirring occasionally. Serve hot.
• 4. This recipe can easily be doubled or even tripled if you need to make a lot for a party or other get together. The frozen meatballs saves time and is very easy. I prefer the Great Value (Walmart) brand over the others that I've tried. Enjoy!

FRENCH ONION CHICKEN MEATBALLS

Steps:

• Melt the butter in a 10-inch skillet over medium heat. Add the sliced onions (the pan will be very full). Cook the onions, stirring them occasionally, for about an hour or until they have turned a light golden-blonde colored. At this point, turn the heat to medium-low and keep cooking them, stirring occasionally, until they are soft and a deep golden brown in color, approximately 30 to 40 minutes longer.
• Turn the heat back to medium and pour the wine into the pan with the onions. As it simmers, scrape up any browned bits off the bottom of the pan. Once the wine has cooked away transfer the onions to a clean plate.
• In a large bowl, combine the breadcrumbs, herbs, salt, pepper, and egg. Add the ground chicken and, using a wooden spoon or your hands, mix it with the breadcrumb and egg mixture just until combined.
• Scoop approximately one ounce of the mixture to form the meatballs. You should be able to make 16 meatballs.
• Once the onions are ready and you've removed them from the pan, add the olive oil to that same pan. Heat it over medium heat. Place the meatballs in a single layer and cook them until they are browned on all sides. Transfer them to a clean plate.
• In the same skillet, melt the butter over medium heat. Add the flour and whisk it with the butter until combined. Add about a 1/2 cup of the chicken stock and, whisking continuously, combine it with the butter and flour. As you whisk you should be scraping up any browned bits off the bottom of the pan.
• Whisking continuously, add the rest of the chicken stock. Bring the pan to a boil and cook the sauce for about five minutes, or until it starts to thicken. Add the caramelized onions and stir to combine. Lower the heat to maintain a simmer. Add the meatballs to the sauce and continue cooking the sauce until it's glossy and thickened about five to ten minutes.
• At this point, you can sprinkle the cheese over the meatballs and either cover the pan to melt the cheese or stick the pan under the broiler for a couple of minutes. Garnish the meatballs with parsley, if using.

10 WAYS TO USE LEFTOVER MEATBALLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatball dish in 30 minutes or less!

BAKED FRENCH ONION MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef, sausage, onion, eggs, and oats in a large bowl. Mix until well combined. Shape into meatballs and place in a 9x13-inch baking pan.
• Bake in the preheated oven until well browned, about 40 minutes. Carefully pour off the grease.
• Pour beef broth and mushroom soup into a bowl. Fill the empty soup can with milk and pour into the bowl. Add onion soup mix; stir until combined. Pour sauce over the meatballs.
• Continue baking until hot and bubbling, about 50 minutes.