Ingredients
1 lb. ground beef
1/2 c. panko bread crumbs
1/4 c. finely grated Parmesan (about 2 oz.)
1 large egg, beaten
3 cloves garlic, finely chopped
2 tbsp. chopped fresh parsley
2 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
3 tbsp. unsalted butter
3 large yellow onions, thinly sliced
2 cloves garlic, minced
2 tsp. fresh thyme leaves
1/4 c. red wine
1 c. low-sodium beef broth
Kosher salt
Freshly ground black pepper
4 hoagies, split open
1 1/2 c. shredded Gruyère (about 3 oz.)
Preparation
Step 1Preheat oven to 425°. Line a large baking sheet with foil. In a large bowl, combine beef, bread crumbs, Parmesan, egg, garlic, parsley, and thyme; season with salt and pepper. Mix with your hands or a wooden spoon until well combined. Form into 16 balls (about 2 tablespoons each) and arrange on prepared sheets. Step 2Bake meatballs until browned and cooked through, 14 to 16 minutes. Keep warm until ready to use.
Step 1In a large skillet over medium heat, melt butter. Add onions and cook, stirring occasionally and reducing heat to medium-low after 10 minutes, until golden and jammy, about 30 minutes. Step 2Increase heat to medium and add garlic and thyme. Cook, stirring, until fragrant, about 1 minute. Add wine, bring to a simmer, and cook until completely reduced, 2 to 3 minutes. Add broth and bring to a boil. Cook, stirring occasionally, until liquid is almost completely reduced, 8 to 10 minutes; season with salt and pepper.
Step 1Heat broiler. Divide onions among hoagies. Arrange 4 meatballs in each, then top with Gruyère. Step 2Place sandwiches on a rimmed baking sheet and broil until cheese is melty and golden (watch closely!), 2 to 5 minutes.
Have you made these yet? Let us know how it went in the comments below!
