Saucy Onion Meatball Subs

From the Feb/March 2012 issue of Taste of Home magazine. Submitted by Andria Gaskins. Posting for safe keeping.

• Ready In: 1 hr 10 mins
• Serves: 1
• Yields: 8 subs

Ingredients

• Meatballs

• 1  egg, lightly beaten
• 1⁄4 cup  dry breadcrumbs
• 1⁄4 cup onion, finely chopped
• 1⁄4 cup parmesan cheese, grated
• 2  tablespoons chicken broth
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon dried thyme
• 1 1⁄2 lbs ground turkey
• 2  tablespoons olive oil

• SAUCE

• 3  cups onions, sliced
• 2  tablespoons olive oil
• 2  garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 1⁄4 cup all-purpose flour
• 2  cups beef broth
• 1  cup chicken broth
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon Worcestershire sauce

• SANDWICHES

• 8  submarine buns
• 1 1⁄2 cups monterey jack cheese, shredded

Directions

1. In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. With wet hands, shape turkey mixture into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain and set aside.
2. For sauce, in the same skillet, saute onions in oil until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually add the beef and chicken broths. Stir in the salt, pepper and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add meatballs; return to a boil. Reduce heat; cover and simmer for 9-11 minutes or until meatballs are no longer pink.
4. Meanwhile, cut each bun in half lengthwise, leaving one side attached. Place buns, cut sides up, on baking sheets. Broil 3-4 inches from the heat for 2-3 minutes or until toasted.
5. Top buns with meatballs and onions; sprinkle with cheese. Broil 2-4 minutes longer or until cheese is melted. Serve with remaining sauce for dipping if desired.