1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
2 tablespoons chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1-1/2 pounds ground turkey
2 tablespoons olive oil
SAUCE:
3 cups sliced onions
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 (6 ounces) shredded Monterey Jack cheese
Directions
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.
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.
Add meatballs; return to a boil. Reduce heat; cover and simmer for 9-11 minutes or until meatballs are no longer pink.
Meanwhile, cut each bun in half lengthwise, leaving one side attached. Place buns, cut sides up, on baking sheets. Broil 3-4 in. from the heat for 2-3 minutes or until toasted.
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. Yield: 8 servings.
These subs smelled delicious while they were cooking and Justin's comment was, "These are really good." I however, did not really care for them. They tasted a lot like some swedish meatballs we used to eat when I was a kid. (Sorry Mom!:)) I'm not sure what I would change or what it was about them that I didn't care for. Would I eat them again, yes, but they are not something I would choose.
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