Sure, here is a recipe for French Onion Meatballs:
French Onion Meatballs
These savory meatballs packed with caramelized onions and Gruyère cheese are perfect for a comforting weeknight dinner served with crusty bread or mashed potatoes.
Preparation time: 10 mins
Cooking time: 45 mins
Servings: 4-6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef (lean or ground chuck) | 1 pound |
| Yellow onions | 2 large |
| Garlic cloves, minced | 2 |
| Panko breadcrumbs | ½ cup |
| Milk (whole or 2%) | ½ cup |
| Large egg | 1 |
| Fresh thyme, chopped | 1 teaspoon |
| Worcestershire sauce | 2 teaspoons |
| Gruyère cheese, shredded (divided) | 6 ounces |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon, or to taste |
| Black pepper | ½ teaspoon, or to taste |
| Beef broth | 1 cup |
Cooking Guide:
- Caramelize the Onions:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 30-40 minutes until softened and deeply golden brown. Season with a pinch of salt and pepper. Remove from the pan and let cool slightly.
- Make the Meatball Mixture:
- In a large bowl, combine ground beef, panko breadcrumbs, milk, egg, Worcestershire sauce, chopped thyme, half of the shredded Gruyère cheese, and season with salt and pepper. Once the onions are cool enough to handle, roughly chop half of them and add them to the meatball mixture. Mix gently with your hands until just combined. Avoid overmixing.
- Form and Cook the Meatballs:
- Heat the remaining tablespoon of olive oil in the same skillet used for the onions over medium-high heat. Form the meatball mixture into 1-inch balls and add them to the pan. Cook for 5-7 minutes per side, or until browned on all sides.
- Simmer in Sauce:
- Add the beef broth and remaining caramelized onions to the pan. Bring to a simmer, then reduce heat to low and cover. Simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Serve and Enjoy:
- Transfer the meatballs and sauce to a serving dish. Top with remaining shredded Gruyère cheese and broil for a few minutes until melted and bubbly. Serve immediately with crusty bread, mashed potatoes, or your favorite pasta.
Tips:
- For a richer flavor, substitute ground lamb or a mixture of ground beef and pork for the ground beef.
- Cheese Options: Gruyère cheese is classic, but you can also use Fontina, Swiss, or a combination of your favorites.
- Make-Ahead: These meatballs can be formed and cooked ahead of time. Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the sauce before serving.
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