French Onion Meatballs
French onion meatballs are a soul-warming pan of ground beef in caramelized onion sauce with all the flavoróand melty cheese toppingóof French onion soup, making for a hearty, crowd-pleasing dinner. Dovetailing Tip: Make an additional 12 ounces of meatballs to use in Meatball Submarine Casserole on day 4.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 929
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 929
2 tablespoons butter, divided
1 large onion, thinly sliced
1 1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 teaspoon minced fresh rosemary
3 tablespoons dry red wine
2 tablespoons all-purpose flour
2 cups beef stock
1 pound ground beef
1/3 cup panko bread crumbs
1 large egg, beaten
2 tablespoons minced fresh parsley
2 garlic cloves, minced
2 teaspoons Italian seasoning
1 cup shredded Gruyere cheese
French bread baguette slices, toasted, optional
Directions:
Preheat oven to 400°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray. Set aside.
In a large oven-safe skillet, melt 1 tablespoon butter over medium-low heat. Add onions; stir to coat. Cook until onions begin to caramelize and are very soft, stirring occasionally, 15-20 minutes. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and rosemary. Add wine; cook until evaporated, 2-3 minutes, stirring constantly.
Stir in remaining butter; once melted, whisk in flour until lightly browned. Slowly whisk in beef stock; bring to a simmer until thickened, 2-3 minutes. Remove from heat; set aside.
In a large bowl, combine ground beef, bread crumbs, egg, parsley, garlic, Italian seasoning, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bake until internal temperature reaches 165°, 15-20 minutes. Transfer meatballs to skillet with cooked onions; stir to combine. Top with shredded Gruyere.
Preheat broiler. Broil skillet 3-4 in. from heat until cheese is melted, 2-3 minutes. If desired, serve with toasted baguette slices.
Source: tasteofhome.com
In a large oven-safe skillet, melt 1 tablespoon butter over medium-low heat. Add onions; stir to coat. Cook until onions begin to caramelize and are very soft, stirring occasionally, 15-20 minutes. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper and rosemary. Add wine; cook until evaporated, 2-3 minutes, stirring constantly.
Stir in remaining butter; once melted, whisk in flour until lightly browned. Slowly whisk in beef stock; bring to a simmer until thickened, 2-3 minutes. Remove from heat; set aside.
In a large bowl, combine ground beef, bread crumbs, egg, parsley, garlic, Italian seasoning, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bake until internal temperature reaches 165°, 15-20 minutes. Transfer meatballs to skillet with cooked onions; stir to combine. Top with shredded Gruyere.
Preheat broiler. Broil skillet 3-4 in. from heat until cheese is melted, 2-3 minutes. If desired, serve with toasted baguette slices.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
