French Onion Meatballs (Print Version)
# Ingredients:
01 -
1 1/2 cups fresh or panko breadcrumbs.
02 -
1/4 cup plus 2 tablespoons whole milk.
03 -
1 1/2 pounds ground beef (85/15).
04 -
1 tablespoon fresh parsley, chopped.
05 -
1 teaspoon fresh thyme leaves.
06 -
1 teaspoon herbes de Provence.
07 -
1 teaspoon salt.
08 -
1/4 teaspoon black pepper.
09 -
1/2 large white onion, finely minced.
10 -
4 garlic cloves, minced.
11 -
3/4 cup Gruyere cheese, divided.
12 -
1 egg, beaten.
13 -
1 cup mozzarella cheese, shredded.
14 -
4 tablespoons olive oil.
15 -
2 tablespoons butter or ghee.
16 -
2 1/2 large white onions, sliced.
17 -
1/4 cup sherry or white wine.
18 -
1 1/2 tablespoons flour.
19 -
2 1/4 cups beef stock.
# Instructions:
01 -
Soak breadcrumbs in milk for 5 minutes. Mix with beef, herbs, onion, garlic, 1/4 cup Gruyere, egg, salt and pepper.
02 -
Shape meat into 2-tablespoon balls. Chill them for 15 minutes.
03 -
Heat oil in large skillet. Cook meatballs until browned all over, about 8-10 minutes. Set aside.
04 -
In same pan, cook sliced onions in oil and butter until dark and caramelized, about 25 minutes. Add garlic and herbs.
05 -
Add sherry and reduce. Stir in flour, then beef stock. Simmer 5 minutes until thickened.
06 -
Return meatballs to pan, top with remaining cheese. Broil until melted and bubbly, 5-7 minutes.
# Notes:
01 -
Serve over mashed potatoes or with crusty bread.
02 -
Can be made ahead and reheated before adding cheese.