French Onion Meatball Subs

• 35 min
• 4 SERVINGS
• 840 Cal
• 55 g Protein

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 1 egg, beaten
• 1 packet (1 ounce) onion soup mix
• 1/4 cup dry bread crumbs
• 1/4 teaspoon ground black pepper
• 2 tablespoons canola oil
• 1 packet (0.87 ounces) brown gravy mix
• 2 cups water
• 4 sub rolls, split
• 8 slices Gruyere cheese
• 1 green onion, thinly sliced

• 1-1/2 cups thinly sliced onion
• 2 tablespoons butter

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Cooking:

1. Combine Ground Beef, egg, onion soup mix, breadcrumbs and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs.
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.
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.
Cook's 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.
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.