French Onion Meatballs
Recipes Beef Main Dish Meal ideas Other ethnic food Quick and Easy
Description
These meatballs are so tasty and fabulous, you can serve them to guests and feel good. Be sure to make enough for seconds, because people will definitely want more.
Ingredients
eatballs:
1 1/2 c. fresh breadcrumbs or panko breadcrumbs
1/4 c. plus 2 T. whole milk
1 1/2 lb. ground beef (85/15)
1 T. chopped parsley
1 t. fresh thyme leaves, plus more for garnish
1 t. Herbes de Provence
1 t. salt
1/4 t. black pepper
1/2 large, white onion, finely minced
4 cloves garlic, pressed through garlic press
3/4 c. grated Gruyere cheese, divided
1 egg, whisked
1 c. shredded, whole milk Mozzarella cheese
French Onion Sauce:
4 T. olive oil, divided use
2 T. butter
2 1/2 large, white onions, halved and sliced
salt
black pepper
4 cloves garlic, pressed through garlic press
1 t. Herbes de Provence
1 t. dried thyme
1/4 c. sherry or white wine
1 1/2 T. flour
2 1/4 c. beef stock
2 t. fresh thyme leaves
Directions
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Prepare and ready all of meatball ingredients.
Place breadcrumbs in a dish; add the milk; soak for 5 minutes.
In the meantime, add ground beef to a large bowl.
When the breadcrumbs are finished soaking, add them to the ground beef; add the parsley, thyme, Herbes de Provence, salt, pepper, minced onion, garlic, 1/4 c. shredded Gruyere cheese, and whisked egg.
Use clean hands to gently mix the beef with the ingredients until well-combined. Don't over mix to keep the meatballs tender.
Scoop out 2 T. size portions of the meat mixture; place on a tray or large platter. Use wet hands to roll each portion into a round meatball. Place the meatballs in the refrigerator to chill for 15 minutes.
Meanwhile, gather and prepare all of the French onion sauce ingredients.
Once the meatballs have chilled, place a large, oven-safe, heavy bottom pan that can accommodate the meatballs and sauce over medium-high heat; add 2 T. olive oil.
Once hot, add a batch of meatballs to the pan; sear and brown on all sides for about 8 to 10 minutes. Place the meatballs on a sheet pan while browning the remaining meatballs.
In the same pan used to brown the meatballs (which should be on medium-high heat), add another 2 T. oil. (If there's enough oil from browning the meatballs, omit the added oil), as well as the butter.
Once hot and melted, add the onions plus a bit of salt and pepper. Allow them to cook down and deeply caramelize for about 20 to 25 minutes, stirring frequently, until the onions become very dark and soft.
Stir in the garlic, Herbes de Provence and dried thyme, just until aromatic, about 30 seconds. Add in the sherry or wine; allow it to bubble up and reduce for about 30 seconds.
Sprinkle in the flour; stir to incorporate for about 30 seconds; pour in the beef stock; whisk or vigorously stir to blend in and combine until smooth. Allow the French onion sauce to simmer to 5 minutes.
Meanwhile, turn the broiler on to the high setting.
Turn the heat off under the sauce. Stir in the fresh thyme leaves. Nestle the browned meatballs back into the pan. Top them with the Gruyere and Mozzarella cheeses. Place under the broiler for about 5 to 7 minutes, or until the cheese becomes gooey and melted.
Serve meatballs with a sprinkle of thyme leaves and lots of sauce and cheese.
6 servings.