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French onion meatballs

Steph Gigliotti avatar link


French onion meatballs
4 tbsp olive oil
6 large onions, (any) halved and thinly sliced
3-4 tablespoon balsamic vinegar
2 lbs ground beef
4 garlic cloves, minced
3 cups shredded gruyere cheese
½ cup bread crumbs 
2 large eggs
fresh chopped parsley
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground sage
3 ½ cup beef stock  
2 tablespoon cornstarch
fresh thyme sprigs
Preheat oven to 400°F
Heat olive oil in a large oven safe skillet or pot over medium-high heat.
Add the onions and generously season with salt. Cook for about 30 minutes, stirring occasionally, until the onions are caramelized. Add in the balsamic vinegar, stir and cook 1 minute.
Take half of the onions and chop finely for the meatballs, set the other half aside for now.
In a large bowl combine the beef, ½ cup shredded gruyere, bread crumbs, egg, garlic, parsley, sage, salt and pepper and chopped onions. Mix just until combined. Do not over mix!
Reheat the skillet and pour 1/2 cup of the beef broth in to deglaze the pan, scrape up the bottom bits
Shape into 2 inch diameter meatballs (I used a cookie scoop) Place  the meatballs into the skillet. Bake 15 minutes.
Remove the skillet from the oven and turn the meatballs to their other side.
Mix the remaining beef broth and cornstarch together and pour over the meatballs. Top with the remaining onions and cheese and the thyme sprigs. Bake an additional 15 minutes or until cooked through.
Serve over mashed potatoes