Meatball and Onion Subs | RICARDO

Ingredients

• 3 onions, thinly sliced
• 3 tablespoons (45 ml) olive oil
• 3/4 cup (180 ml) chicken broth
• 20 veal meatballs, cooked, fresh or frozen
• 4 submarine rolls
• 2 tablespoons (30 ml) whole-grain mustard
• 2 tablespoons (30 ml) mayonnaise
• 8 slices provolone cheese
• Iceberg lettuce, thinly sliced (optional)
• Salt and pepper