French Onion Meatballs (Print Version)
# Ingredients:
→ Meatball Mix
01 -
1 large egg
02 -
450 g minced beef
03 -
1 teaspoon onion powder
04 -
1/2 cup Parmesan cheese, grated
05 -
2 garlic cloves, finely chopped
06 -
1 cup of breadcrumbs
07 -
1/4 cup fresh parsley, chopped up
08 -
Season with salt and pepper as needed
→ French Onion Topping
09 -
1 teaspoon fresh thyme (or use 1/2 teaspoon dried)
10 -
2 large onions, sliced thin
11 -
1 cup Gruyère cheese, shredded
12 -
1 cup beef stock
13 -
2 tablespoons unsalted butter
14 -
2 tablespoons olive oil
15 -
1 tablespoon balsamic vinegar
16 -
Fresh parsley leaves for a touch of color
# Instructions:
01 -
Crank up the oven to 200°C. Toss the minced beef, breadcrumbs, parsley, grated Parmesan, egg, chopped garlic, onion powder, and seasonings into a big bowl. Mash it all together, then roll into 1.5-inch-sized meatballs. Spread them out on a baking sheet with parchment paper.
02 -
Pop them in the oven and bake for around 20 minutes. Once they're golden and fully cooked, pull them out and let them rest.
03 -
Warm up the olive oil and butter in a big pan at medium heat. Toss in those onion slices and stir every once in a while. Let them cook down until soft and golden, about 15-20 minutes. Stir in balsamic vinegar, thyme, and beef stock. Let it bubble on low for 5 more minutes.
04 -
Drop the oven temp to 175°C. Move the cooked meatballs to a big oven dish. Pour the onion sauce on top of the meatballs evenly. Cover the dish with all that shredded Gruyère.
05 -
Bake everything for 10-15 minutes until the cheese gets gooey and bubbly. Pull it out, sprinkle fresh parsley on top, and enjoy it while warm!
# Notes:
01 -
Let the onions fully brown for the best taste.