MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: French Onion Meatballs
Categories: Beef, Vegetables, Herbs, Cheese, Breads
Yield: 24 Servings
2 tb Butter; divided
1 lg Onion; thin sliced
1 1/2 ts Salt; divided
1 ts Pepper; divided
1 ts Fresh rosemary; minced
3 tb Dry red wine
2 tb A-P flour
2 c Beef stock
1 lb Ground beef
1/3 c Panko bread crumbs
1 lg Egg; beaten
2 tb Fresh parsley; minced
2 cl Garlic; minced
2 ts Italian seasoning
1 c Gruyere cheese; shredded
French bread baguette
- slices; toasted (optional)
Set oven @ 400 F/205 C.
Fit a 15x10x1" baking sheet with a wire rack; coat with cooking
spray. Set aside.
In a large oven-safe skillet, melt 1 tb butter over medium-low
heat. Add onions; stir to coat. Cook until onions begin to
caramelize and are very soft, stirring occasionally, 15 to
20 minutes. Stir in 1/2 ts salt, 1/2 ts pepper, and rosemary. Add
wine; cook until evaporated, 2 to 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 to 3 minutes. Remove from heat; set aside.
In a large bowl, combine ground beef, bread crumbs, egg, parsley,
garlic, Italian seasoning, remaining 1 ts salt, and remaining
1/2 ts pepper. Bake 15 to 20 minutes. Transfer meatballs to skillet
with cooked onions; stir to combine. Top with shredded Gruyere.
Preheat broiler. Broil skillet 3 to 4" from heat until cheese is
melted, 2 to 3 minutes. If desired, serve with toasted baguette
slices.
Recipe by Amy Lents, Grand Forks, North Dakota
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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