French Onion Meatballs (Print Version)
# Ingredients:
01 -
2 big yellow onions (about 2 whole large or 4 smaller ones).
02 -
A small handful of fresh thyme sprigs.
03 -
2 minced garlic cloves.
04 -
6 oz Gruyère cheese, shredded.
05 -
1/2 cup of panko crumbs.
06 -
Half a cup of 2% or whole milk.
07 -
An egg, large size.
08 -
2 teaspoons of Worcestershire sauce.
09 -
2 1/2 teaspoons kosher salt.
10 -
3/4 teaspoon ground black pepper.
11 -
1 1/2 lbs ground beef.
12 -
2 tablespoons butter, unsalted.
13 -
2 tablespoons plain flour.
14 -
1/2 cup dry white wine.
15 -
14.5 oz beef stock.
16 -
1 teaspoon vinegar (sherry or balsamic works).
# Instructions:
01 -
Move racks to the middle and upper spots, then preheat to 400°F. Cover a baking tray with parchment paper.
02 -
Toss garlic, thyme, shredded cheese, breadcrumbs, milk, an egg, Worcestershire sauce, and seasonings into a bowl. Gently mix in the beef. Roll into 32-34 small meatballs.
03 -
Arrange the meatballs on the baking tray. Cook for 15-20 minutes, making sure the center hits 165°F.
04 -
Sauté onion slices in butter with thyme, salt, and pepper until they turn a rich golden shade. Stir in flour, then pour in the wine. Cook until the wine disappears.
05 -
Simmer the broth until it thickens a bit. Stir in vinegar and taste to tweak the flavor if needed.
06 -
Toss meatballs into the sauce, sprinkle cheese on top, and broil for 3-4 minutes until bubbly and melty. Add sprigs of thyme before serving.
# Notes:
01 -
Mix your meat gently for softer meatballs.
02 -
Pair this dish with crusty bread to mop up the sauce.