Saucy Onion Meatballs
Keywords: entree sandwich meatballs onion
This recipe came from Taste of Home. It calls for sliced onions but I substituted dehydrated onion because Todd isn't a huge onion person. And let's face it, I hate slicing onions. This made a great (but messy) hoagie but it would also taste good on some brown rice.
- 1 egg
- 1/4 c bread crumbs
- 2 tsp dehydrated onion
- 1/4 c parmesan
- 2 tbs chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme
- 1 1/2 lb ground turkey
- 2 tbs olive oil
- 4 tbs dehydrated onion
- 6 tbs water
- 2 tsp minced garlic
- 1/2 tsp dried thyme
- 1/4 c flour
- 2-3 c chicken broth
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp worcestershire sauce
- 6-8 sub buns
- 1 1/2 c shredded cheddar
1. In a large bowl, combine the egg, bread crumbs, onion, parmesan, broth, salt, pepper and thyme.
2. Crumble the turkey over the egg mixture and combine with wet hands.
3. Form into 1 1/2 inch meatballs.
4. In a large skillet, brown the meatballs on all sides in the olive oil. They do not need to be fully cooked at this point, just seared.
5. After the meatballs have cooked, saute the onions, garlic and thyme in the same skillet with a little more olive oil.
6. Stir the flour into the onion mixture and then gradually add the broth. The more you add, the more sauce you will have and the thinner it will be.
7. Stir in the S&P and worcestershire sauce.
8. Bring to a boil and cook for two minutes or until thickened.
9. Add the meatballs, reduce the heat and cover. Cook for about 10 minutes or until the meatballs are no longer pink.
10. While the meatballs are cooking, toast the buns under a broiler or in the oven.
11. Top the buns with meatballs and sauce and then sprinkle with cheese. Serve with remaining sauce for dipping if desired.
Powered by Recipage