French Onion Meatballs (Print Version)
# Ingredients:
01 -
3/4 teaspoon ground pepper.
02 -
2 teaspoons of Worcestershire sauce.
03 -
1 teaspoon balsamic or sherry vinegar.
04 -
14.5 ounces beef stock.
05 -
6 ounces shredded Gruyère cheese.
06 -
1 small bunch of fresh thyme sprigs.
07 -
1 large egg.
08 -
1/2 cup dry white wine.
09 -
2 tablespoons plain flour.
10 -
2 tablespoons soft, unsalted butter.
11 -
2 1/2 teaspoons kosher salt.
12 -
1 jar (about 1/2 cup) of panko crumbs.
13 -
1/2 cup 2% or whole milk.
14 -
1 1/2 pounds ground beef.
15 -
2 garlic cloves, finely chopped.
16 -
Roughly 2 pounds of yellow onions (equals about 4 medium or 2 large ones).
# Instructions:
01 -
Preheat your oven to 400°F and arrange racks in the middle and top spots. Line a baking sheet with parchment paper for easy cleanup.
02 -
Combine thyme, Worcestershire, garlic, grated cheese, breadcrumbs, seasonings, milk, and egg in a bowl. Add beef and gently mix. Form into roughly 33 meatballs.
03 -
Place meatballs on the prepared tray and bake for 15-20 minutes. They should read 165°F inside when done.
04 -
Over medium heat, cook onion slices with a dash of thyme and your seasonings in butter. Stir until they’re wonderfully golden (takes about 30 minutes). Sprinkle with flour and stir in wine. Let wine cook off.
05 -
Pour in the stock and simmer until it thickens a bit. Mix in vinegar, and taste to see if it needs more seasoning.
06 -
Toss the meatballs into your sauce. Sprinkle cheese over everything, then broil for 3-4 minutes until cheese is golden and bubbly. Add thyme on top for the finishing touch.
# Notes:
01 -
Be gentle when mixing beef so meatballs don’t turn tough.
02 -
This goes well with a loaf of crusty bread to soak up all the sauce.