Name: French Onion Meatball Sub
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb ground beef; 1 egg; 1/2 cup breadcrumbs; 1/4 cup grated onion; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp Worcestershire sauce; 1 tsp dried oregano; 3 large yellow onions, thinly sliced; 2 tbsp olive oil or butter; 2 cloves garlic, minced; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp fresh thyme (or 1/2 tsp dried); Salt and pepper to taste; 4 sub rolls or hoagie buns; 8 slices Gruyère, provolone, or mozzarella cheese; Optional: fresh parsley for garnish

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This French Onion Meatball Sub is one of those recipes that instantly hits the comfort-food zone. I combine juicy, tender meatballs with deeply caramelized onions and a rich, savory broth, then tuck everything into a crusty roll and finish it with gooey, melted cheese. The result? A messy, mouthwatering sandwich that delivers big, bold flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it turns two classics — French onion soup and meatball subs — into something new and unforgettable. The onions cook low and slow until they’re sweet and golden, then simmer with broth to create a glossy, savory sauce. I spoon it generously over the meatballs and let the cheese melt right into it. Whether I’m making it for dinner or feeding frien

ds on the weekend, this sandwich never fails to impress. French Onion Meatball Sub

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

Ground beef
Egg
Breadcrumbs
Grated onion
Garlic
Salt and black pepper
Worcestershire sauce
Dried oregano

For the onions and broth:

Yellow onions, thinly sliced
Olive oil or butter
Garlic
Beef broth
Worcestershire sauce
Fresh thyme
Salt and pepper

For assembly:

Sub rolls or hoagie buns
Gruyère, provolone, or mozzarella cheese, sliced
Optional: fresh parsley for garnish

Directions

I begin by making the meatballs: I combine the ground meat, egg, breadcrumbs, grated onion, garlic, Worcestershire, and seasoning in a bowl. I roll the mixture into meatballs and bake them at 400°F for 18–20 minutes until browned and cooked through.
While the meatballs cook, I caramelize the onions. I add them to a skillet with oil over medium-low heat and cook for about 25 minutes, stirring often, until they’re deep golden and soft.
I stir in garlic and thyme, then deglaze the pan with Worcestershire and beef broth. I let the mixture simmer for about 5–7 minutes to reduce slightly and build flavor.
I nestle the cooked meatballs into the onion mixture and let them simmer together for a few minutes to soak up that broth.
I toast the sub rolls lightly, fill them with meatballs and onions, top with sliced cheese, and broil them for a minute or two — just until the cheese melts and bubbles.
I garnish with chopped parsley and serve them hot.

Servings and Timing

This recipe makes 4 hearty sandwiches. It takes about 25 minutes to prep and 35 minutes to cook.

Variations

I sometimes add a splash of red wine to the onion broth for extra depth.
For a lighter option, I use ground turkey meatballs and low-sodium broth.
Swiss or white cheddar also works if I don’t have Gruyère on hand.
A layer of garlic butter on the roll before toasting takes the flavor up a notch.

Storage/Reheating

I store any leftover meatballs and onion gravy in the fridge for up to 4 days. To reheat, I warm everything gently on the stovetop. I toast the bread fresh each time to keep it from getting soggy. These reheat great and make fantastic leftovers. French Onion Meatball Sub

FAQs

Can I make the meatballs ahead of time?

Yes — I cook them in advance and keep them in the fridge or freezer. I just reheat them in the onion broth before serving.

What bread works best?

I like sturdy sub rolls, baguettes, or anything crusty that can hold the sauce and cheese without falling apart.

Can I use store-bought meatballs?

If I’m in a rush, yes — I warm them in the onion broth so they still soak up that French onion flavor.

Is it okay to skip broiling?

Absolutely. I sometimes just cover the sandwiches with foil after adding the cheese and let it melt in the oven.

Can I make it vegetarian?

Yes! I use veggie meatballs and swap the beef broth for mushroom or vegetable broth.

Conclusion

This French Onion Meatball Sub is my kind of indulgent dinner — rich, melty, and completely satisfying. The caramelized onions bring incredible flavor, and the meatballs soak up every drop of the broth. It’s the kind of sandwich that feels like a special treat, but I’ll gladly make it any night of the week.