Beefy Onion Meatballs
Dec 4, 2023 2:04:23 GMT -5
Post by ExquisiteGerbil on Dec 4, 2023 2:04:23 GMT -5
Beefy Onion Meatballs - The Most Outrageous Comfort Food
Recipe Ingredients
For the caramelized onions
2 tablespoons (28g) olive oil
2 large yellow onions - sliced thinly from root to stem
3 ounces (90g) water
1/2 teaspoon salt
2 tablespoons (28g) butter
For the meatballs
1 1/2 pounds (680g) ground chuck
1/4 cup (60g) milk
3/4 cup (90g) Italian seasoned breadcrumbs
5 cloves garlic paste
1 teaspoon fresh thyme leaves
1 teaspoon (6g) salt
1 teaspoon (2g) black pepper
2 large eggs
olive oil for frying
Finishing the dish
4 cloves garlic minced
1 1/2 tablespoons (12g) flour
1/2 cup (120g) dry red wine
2 cups (480g) low-sodium chicken stock
1 teaspoon thyme leaves
1 tablespoon (15g) brandy or sherry optional
2 cups (230g) Swiss cheese - sliced or shredded, divided
salt and pepper - to taste
12 slices baguette - toasted with or without cheese
Thinly slice 2 large yellow onions from root to stem and set aside. Mince 4 cloves of garlic (for the sauce) and finely mince 5 cloves of garlic to form a paste (for the meatballs). Shred 2 cups of Swiss cheese. In a large bowl, combine 1/4 cup of milk and 3/4 cup of Italian-seasoned breadcrumbs and allow to sit for 5 minutes.
After 5 minutes, to the breadcrumb mixture add 1 1/2 pounds of ground chuck, the garlic paste, 1 teaspoon of fresh thyme leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 large eggs and mix gently until combined.
Using your hands, roll approximately 1 1/2 inch meatballs and set them aside on a parchment paper lined sheet. You should wind up with 15-18 meatballs.
Heat a large pan to medium heat and add the onions along with 2 tablespoons of olive oil, 3 ounces of water, and 1/2 teaspoon of salt. Cover with a lid and allow to cook for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Keep an eye on the onions and adjust the heat as needed to avoid burning adding a splash of water as needed.
Meanwhile, heat a large oven-safe frying pan to medium heat and add a thin layer of olive oil to coat the pan. Once the oil is hot, add the meatballs.
Fry the meatballs until browned, about 3 minutes per side, then remove with a slotted spoon and set aside on a dish.
Preheat the oven to 450f and set the rack to the middle level. Remove the oil used to fry the meatballs and add the onions from the other pan along with 2 tablespoons of butter.
Continue to cook the onions over medium heat until they are deeply caramelized paying close attention to the heat, stirring frequently, and adding water as needed to prevent burning. Once the onions are done, add the minced garlic and cook for 1 minute, then add 1 1/2 tablespoons of flour to the pan and cook for 1-2 minutes, stirring frequently, until the flour is no longer white.
Add 1/2 cup of dry red wine and bring the sauce to a boil while scraping the bottom of the pan to dislodge any brown bits. Then add 2 cups of low-sodium (or homemade) chicken stock and a teaspoon of fresh thyme leaves and bring to a simmer for 5 minutes.
Taste test the French onion sauce and adjust salt and pepper to taste. Add 1 tablespoon of brandy or sherry, if using, and stir to combine. Add the meatballs to the pan and top with 3/4 of the Swiss cheese and bake for 7-10 minutes or until bubbly.
Slice a baguette and place 12 slices on a baking sheet and top with the remaining Swiss cheese. Place under the broiler for a few minutes until the cheese melts and the bread is lightly toasted.
If you’d like a browner top on the meatballs, place them under the broiler for 2-3 minutes and watch carefully to prevent burning. Garnish with fresh thyme and serve with the toasted baguette slices. Serve and enjoy!
Top tips
Be patient. Caramelizing onions is easy but takes time. The onions do require frequent stirring and should be monitored. If there are any signs of burning, simply add a splash of water to bring down the temperature of the pan and onions.
Use homemade stock. To immediately elevate the flavor in any recipe calling for stock, opt for homemade. My recipe for homemade chicken stock has zero salt added which gives you complete control of sodium levels in your food.
Alcohol. For my French onion meatball recipe I’m using a dry red wine to complement the beef. This is different from my French onion soup recipe where I use vermouth and homemade beef stock. I wanted to change the meatball recipe up a bit since the richness of the red wine just works here. While I do add a tablespoon of sherry or brandy at the end for additional flavor, this is optional.
link
Recipe Ingredients
For the caramelized onions
2 tablespoons (28g) olive oil
2 large yellow onions - sliced thinly from root to stem
3 ounces (90g) water
1/2 teaspoon salt
2 tablespoons (28g) butter
For the meatballs
1 1/2 pounds (680g) ground chuck
1/4 cup (60g) milk
3/4 cup (90g) Italian seasoned breadcrumbs
5 cloves garlic paste
1 teaspoon fresh thyme leaves
1 teaspoon (6g) salt
1 teaspoon (2g) black pepper
2 large eggs
olive oil for frying
Finishing the dish
4 cloves garlic minced
1 1/2 tablespoons (12g) flour
1/2 cup (120g) dry red wine
2 cups (480g) low-sodium chicken stock
1 teaspoon thyme leaves
1 tablespoon (15g) brandy or sherry optional
2 cups (230g) Swiss cheese - sliced or shredded, divided
salt and pepper - to taste
12 slices baguette - toasted with or without cheese
Thinly slice 2 large yellow onions from root to stem and set aside. Mince 4 cloves of garlic (for the sauce) and finely mince 5 cloves of garlic to form a paste (for the meatballs). Shred 2 cups of Swiss cheese. In a large bowl, combine 1/4 cup of milk and 3/4 cup of Italian-seasoned breadcrumbs and allow to sit for 5 minutes.
After 5 minutes, to the breadcrumb mixture add 1 1/2 pounds of ground chuck, the garlic paste, 1 teaspoon of fresh thyme leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 large eggs and mix gently until combined.
Using your hands, roll approximately 1 1/2 inch meatballs and set them aside on a parchment paper lined sheet. You should wind up with 15-18 meatballs.
Heat a large pan to medium heat and add the onions along with 2 tablespoons of olive oil, 3 ounces of water, and 1/2 teaspoon of salt. Cover with a lid and allow to cook for 15 minutes. Remove the lid and continue to cook, stirring occasionally. Keep an eye on the onions and adjust the heat as needed to avoid burning adding a splash of water as needed.
Meanwhile, heat a large oven-safe frying pan to medium heat and add a thin layer of olive oil to coat the pan. Once the oil is hot, add the meatballs.
Fry the meatballs until browned, about 3 minutes per side, then remove with a slotted spoon and set aside on a dish.
Preheat the oven to 450f and set the rack to the middle level. Remove the oil used to fry the meatballs and add the onions from the other pan along with 2 tablespoons of butter.
Continue to cook the onions over medium heat until they are deeply caramelized paying close attention to the heat, stirring frequently, and adding water as needed to prevent burning. Once the onions are done, add the minced garlic and cook for 1 minute, then add 1 1/2 tablespoons of flour to the pan and cook for 1-2 minutes, stirring frequently, until the flour is no longer white.
Add 1/2 cup of dry red wine and bring the sauce to a boil while scraping the bottom of the pan to dislodge any brown bits. Then add 2 cups of low-sodium (or homemade) chicken stock and a teaspoon of fresh thyme leaves and bring to a simmer for 5 minutes.
Taste test the French onion sauce and adjust salt and pepper to taste. Add 1 tablespoon of brandy or sherry, if using, and stir to combine. Add the meatballs to the pan and top with 3/4 of the Swiss cheese and bake for 7-10 minutes or until bubbly.
Slice a baguette and place 12 slices on a baking sheet and top with the remaining Swiss cheese. Place under the broiler for a few minutes until the cheese melts and the bread is lightly toasted.
If you’d like a browner top on the meatballs, place them under the broiler for 2-3 minutes and watch carefully to prevent burning. Garnish with fresh thyme and serve with the toasted baguette slices. Serve and enjoy!
Top tips
Be patient. Caramelizing onions is easy but takes time. The onions do require frequent stirring and should be monitored. If there are any signs of burning, simply add a splash of water to bring down the temperature of the pan and onions.
Use homemade stock. To immediately elevate the flavor in any recipe calling for stock, opt for homemade. My recipe for homemade chicken stock has zero salt added which gives you complete control of sodium levels in your food.
Alcohol. For my French onion meatball recipe I’m using a dry red wine to complement the beef. This is different from my French onion soup recipe where I use vermouth and homemade beef stock. I wanted to change the meatball recipe up a bit since the richness of the red wine just works here. While I do add a tablespoon of sherry or brandy at the end for additional flavor, this is optional.
link
