French Onion Meatball Sub

This French Onion Meatball Sub is everything I love about French onion soup wrapped in a cozy, cheesy sandwich. Juicy meatballs are smothered in rich caramelized onion gravy and topped with melted cheese, all nestled into a toasted roll. It’s bold, comforting, and outrageously satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mash-up of two comfort food classics. The meatballs soak up all the flavor from the onion gravy, and the cheese melts beautifully over the top. The toasted bread holds everything together while adding that satisfying crunch. It’s great for weeknight dinners or feeding a crowd on game day.

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, minced

• Salt and pepper

• Dried thyme

For the onion gravy:

• Yellow onions, thinly sliced

• Butter or olive oil

• Beef broth

• Worcestershire sauce

• Fresh thyme or rosemary

• Salt and pepper

For the sandwich:

• Hoagie rolls or baguette-style sandwich buns

• Provolone or Gruyère cheese, sliced

• Fresh parsley or chives (optional for garnish)

Directions

1. I start by making the meatballs — combining all ingredients in a bowl and forming them into golf ball-sized rounds.

2. I bake or pan-fry the meatballs until browned and cooked through, then set them aside.

3. In a large skillet, I melt butter and cook the sliced onions over medium-low heat for 20–25 minutes, stirring often until golden and caramelized.

4. I add Worcestershire sauce, thyme, and beef broth to the onions and let it simmer until slightly thickened.

5. I return the meatballs to the skillet and let them simmer in the onion gravy for 5–10 minutes.

6. I slice the rolls and toast them lightly.

7. I stuff each roll with meatballs and spoon extra onion gravy over the top.

8. I add cheese and place the sandwiches under the broiler for 1–2 minutes, just until the cheese is melted and bubbly.

9. I garnish with fresh herbs and serve hot.

Servings and Timing

This recipe makes 4 subs. It takes about 20 minutes to prepare and 40 minutes to cook.

Variations

• I sometimes use turkey or chicken meatballs for a lighter version.

• Swiss or mozzarella also melt beautifully if I don’t have provolone.

• A splash of red wine in the onion gravy deepens the flavor.

• For extra crispiness, I brush the rolls with garlic butter before toasting.

Storage/Reheating

I store leftover meatballs and gravy in the fridge for up to 4 days. To reheat, I warm everything on the stove until hot, then assemble fresh sandwiches. I don’t recommend storing pre-assembled sandwiches — the bread can get soggy.

FAQs

Can I use frozen meatballs?

Yes, I’ve done it when I’m short on time. I just simmer them in the onion gravy until heated through.

What’s the best cheese for this recipe?

I prefer provolone or Gruyère, but mozzarella or even white cheddar also works well.

How do I caramelize onions without burning them?

I cook them low and slow, stirring frequently, and deglaze with broth or water if the pan gets too dry.

Can I make it vegetarian?

Yes! I use plant-based meatballs and vegetable broth — it still tastes amazing.

What’s the best bread to use?

I like sturdy hoagie rolls or mini baguettes that can hold the sauce and melted cheese without falling apart.

Conclusion

This French Onion Meatball Sub is one of my most indulgent sandwich recipes — rich, cheesy, and loaded with flavor. I love how the sweet caramelized onions and juicy meatballs come together in a perfectly toasted roll. It’s messy, melty, and absolutely unforgettable.

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