French Onion Meatballs (Print Version)
# Ingredients:
01 -
Around 2 pounds of yellow onions (2 large or 4 smaller ones).
02 -
A small bunch of fresh thyme sprigs.
03 -
2 garlic cloves, finely chopped.
04 -
About 6 ounces of grated Gruyère cheese.
05 -
Half a cup of panko crumbs.
06 -
1/2 cup of either whole milk or 2% milk.
07 -
One large egg.
08 -
2 teaspoons of Worcestershire sauce.
09 -
Two and a half teaspoons of kosher salt.
10 -
3/4 teaspoon of ground black pepper.
11 -
1.5 pounds of ground beef.
12 -
2 tablespoons of unsalted butter.
13 -
Two tablespoons of all-purpose flour.
14 -
Half a cup of dry white wine.
15 -
One can of beef broth, about 14.5 ounces.
16 -
A teaspoon of either balsamic or sherry vinegar.
# Instructions:
01 -
Move racks to the middle and top spots. Heat oven to 400°F and cover a baking sheet with parchment paper.
02 -
Combine garlic, thyme, grated cheese, breadcrumbs, milk, egg, Worcestershire, salt, and pepper. Gently fold in the beef. Roll into 32-34 meatballs.
03 -
Arrange on the baking sheet and bake for 15-20 minutes. They’re ready when the center’s 165°F.
04 -
Sauté the onions with thyme and seasonings in butter for about 30 minutes until they’re rich and golden. Stir in flour, then pour in the wine and let it reduce.
05 -
Stir in the broth and let it simmer until it thickens. Mix in vinegar and tweak the salt and pepper, if needed.
06 -
Add the meatballs to the sauce, sprinkle cheese on top, and broil for 3-4 minutes until bubbly. Garnish with some thyme.
# Notes:
01 -
Be gentle when combining the meat so your meatballs stay soft.
02 -
Pair this with crusty bread to soak up the sauce.