Ingredients
1 large egg, lightly beaten1/4 cup dry bread crumbs1/4 cup finely chopped onion1/4 cup grated Parmesan cheese2 tablespoons chicken broth1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon dried thyme1-1/2 pounds ground turkey2 tablespoons olive oilSAUCE:3 cups sliced onions2 tablespoons olive oil2 garlic cloves, minced1/2 teaspoon dried thyme1/4 cup all-purpose flour2 cups beef broth1 cup chicken broth3/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon Worcestershire sauceSANDWICHES:8 submarine buns1-1/2 cups shredded Monterey Jack cheese
Preparation
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.
